Loaded Mashed Potatoes

Loaded Mashed Potatoes

Loaded Mashed Potatoes


Every year my Mom made with cream cheese mashed potatoes for Thanksgiving, and I’ve tailored the recipe to my family and have carried on the tradition.  I also make them in a slow cooker, which is convenient because I make the potatoes a day ahead, freeing up oven space.

        Ann Nolte                                                                           Tampa, Florida


Loaded Mashed Potatoes Recipe

Loaded Mashed Potatoes


3 Lbs. potatoes (about 9 medium), peeled and cubed

1 package (8 oz.) Philadelphia Cream Cheese, softened

1 cup (8 oz.) sour cream

  ½ cup butter, cubed

¼ cup 2% milk

1 ½ cups (6 oz.) shredded cheddar cheese

1 ½ cups (6 oz.) shredded pepper jack cheese

½ lb. bacon strips, cooked and crumbled

4 green onions, chopped

½ tsp. onion powder

½ tsp. garlic powder

Place potatoes in a Dutch oven and cover with water.  Bring to a boil.  Reduced heat; cover and cook for 10-15 minutes or until tender.  Drain.  Mash potatoes with cream cheese, sour cream, butter and milk.  Stir in the cheese, bacon, onions and seasonings.  Transfer to a large bowl; cover and refrigerate overnight.

Transfer to a greased 3 or 4 quart slow cooker.  Cover and cook on low for 3 to 3 ½ hours.     10 servings


(Recipe for Loaded Mashed Potatoes came from Taste of Home, 2013)


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