Loaded Garlic Mashed Potatoes Recipe | Trisha Yearwood
Difficulty: Easy
Servings: 4 to 6
Total Time: 55 minutes (Active Time: 15 minutes)
Nutritional Information (per serving 1 of 6): Calories 606, Total Fat 42 g, Saturated Fat 19 g, Carbohydrates 45 g, Dietary Fiber 6 g, Sugar 3 g, Protein 14 g, Cholesterol 94 mg, Sodium 795 mg
Ingredients
- 8 ounces bacon (about 10 strips)
- 1 head garlic
- 1 tablespoon olive oil
- Kosher salt and freshly ground black pepper
- 3 pounds Yukon gold potatoes, peeled and cut into 1-inch pieces
- 1/2 cup heavy cream
- 4 tablespoons salted butter
- 1/4 cup sour cream
- 2 cups shredded sharp Cheddar cheese
- 3 scallions, thinly sliced on the bias
Instructions
- Preheat: Preheat your oven to 350F. Place a cooling rack over a baking sheet lined with parchment paper.
- Roast bacon & garlic: Arrange the bacon strips on the cooling rack without letting them touch. Cut the top off the garlic head to expose the cloves, drizzle with olive oil, and season with salt and pepper. Wrap the garlic in aluminum foil to form a packet. Roast the bacon and garlic until the bacon is crisp and the garlic cloves are tender, about 30 minutes. Let cool.
- Cook potatoes: Put the potatoes into a large pot and cover with water. Season with a generous pinch of salt. Bring to a simmer and cook until potatoes are tender, about 30 minutes.
- Mash & mix: Drain the potatoes and transfer them to a stand mixer bowl. Add the heavy cream, butter, sour cream, six cloves of the roasted garlic (squeezed from their skins), and 1 3/4 cups of the shredded Cheddar. Whip until smooth and well combined. Season to taste with salt and pepper.
- Assemble & serve: Transfer the potatoes to a serving dish. Sprinkle the remaining Cheddar on top, crumble the roasted bacon over the cheese, and garnish with scallions. Serve hot.
