Loaded Mashed Potatoes - Cooked by Julie - Episode 127

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

cheddar cheese

🥗Healthier: reduced-fat cheese

💰Cheaper: processed cheese

Reduced-fat cheese cuts calories without sacrificing flavor.

bacon

🥗Healthier: turkey bacon

💰Cheaper: pork belly

Turkey bacon is lower in fat and calories.

sour cream

🥗Healthier: plain yogurt

💰Cheaper: creme fraiche

Plain yogurt offers a tangy flavor with fewer calories.

Chop russet potatoes into quarters for even cooking.

Place potatoes in a pot with cold water and cook for about 25 minutes.

Avoid boiling water to ensure even cooking; boiling can make the outside mushy and the inside hard.

About 10 minutes before the potatoes are done, cook the bacon until crispy, being careful not to burn it.

Mash the potatoes while they are still hot to ensure a smooth texture.

Add salted or unsalted butter (unsalted is fine) to the mashed potatoes.

Incorporate cream cheese and a little heavy cream, ensuring they are softened to room temperature.

Warm up milk and butter in a saucepan, then add to the potatoes.

Add two pressed garlic cloves; roasting the garlic beforehand is optional.

Season the mixture well with salt and black pepper.

Add cheddar cheese and mix well; for runnier mashed potatoes, add sour cream and extra milk.

Incorporate chopped green onions or chives as desired.

Transfer the mashed potatoes to an iron skillet baking dish and smooth them out.

Sprinkle extra cheddar cheese, bacon bits, and green onions on top.

Bake in a preheated oven for about 10 minutes until heated through and cheese is melted.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens