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Loaded Garlic Smashed Potatoes Recipe

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This recipe for Loaded Garlic Smashed Potatoes, by , is from McCarthy Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Nancy McCarthy
Added: Sunday, February 3, 2008


2 medium garlic bulbs
1 T. olive oil
6 slices bacon
1 bunch green onions, chopped
4 lbs. red potatoes
16 oz. sour cream
1 1/2 c. cheddar cheese,
1/3 c. butter, softened
shredded & divided
1/4 c. milk
1/2 tsp. salt
1/4 tsp. pepper
Chopped fresh chives to garnish

Cut off pointed end of garlic bulbs; place garlic on a piece of aluminum foil, and drizzle with oil. Fold foil to seal. Bake at 425 F for 30 minutes; cool. Squeeze pulp from garlic; set aside.

Cook bacon in a large skillet until crisp; remove bacon and drain on paper towels, reseving 2 T. drippings in skillet. Crumble bacon, and return to skillet; add green onions. Cook 1 minute or until green onions are tender. Set aside.

Peel half of potatoes; cut into 1/4" pieces. Cut remaining, unpeeled potatoes into 1/4" pieces. Cook potato in a Dutch oven in boiling, salted water to cover 20 to 25 minutes or until tender; drain and place in a large bowl.

Add roasted garlic pulp, bacon mixture, sour cream, 1 c. cheese, butter, milk, salt and pepper; mash with a potato masher until blended. Spoon mixture into a lightly greased 9" x 13" baking dish; top with remaining 1/2 c. cheese. Bake at 350 F for 10 minutes or until cheese melts. Garnish with chives, if desired.

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