Staceface Kitchen Classics: Loaded Mashed Potatoes

I hope those who celebrated Thanksgiving had a great holiday, and if not, that's ok it's not for everyone, and not a happy day for everyone. Maybe this recipe for the ultimate Loaded Mashed Potatoes will brighten your day! Such a tastey experience I shared with my family and now I will share with you. Enjoy! 🙌

💛Ingredients:

-Potatoes, quartered (This recipe I used the whole bag since I was feeding 15 people)(I like using Yukon gold, since I like leaving the skin on, best tasting skin. Another type I have used is red skin potatoes, very yummy)

-instant potato pouch

-Small onion(chopped)

-Garlic(whole bulb(optional), peeled and smash the cloves)

-Green onions(chopped)

-Stick of butter(cubed)

-Block of Preferred cheese(cubed, I used sharp cheddar)

-SourCream

-Bacon(chopped and cooked)

-Buttermilk(or any milk will do, I used 2%)

-chicken broth(I did not have this, so I took a chicken ramen flavor packet 👌 works)

*Garlic powder, salt and pepper to taste.

💛Directions:

1. Fill a large or medium large soup pot (I used non stick type) with water half way. Make sure all of your Potatoes fit with room to boil so it doesn't overflow. (If you have chicken broth, use that in place of water, if you just have chicken flavor packet, add that now.)

2. Once water is boiling, add the quartered potatoes, chopped onions, and smashed garlic cloves, boil until potatoes are ready to smash.

3.Once potatoes are ready to smash(fork tender), make sure the water is not above the quartered potatoes, some water(or chicken stock) is ok. Grab a spatula or large soup spoon and carefully smash the potatoes on the inside of the pot, pushing with the spatula/spoon until all quartered pieces are smashed, the consistency is up to you, if you want to smash further, you can, if you want to remove the skins remember to remove the Potatoes and do so(careful, hot!), As for me I just smash them until there's bits and pieces, and I leave the skin.
It should be a bit soupy as well thanks to the liquid left from boiling, now add some instant potato from the pouch until the soupy consistency turns creamy with bits and pieces of potatoes. Turn down heat to low.

1. Time to slowly add the dash of milk, for added creaminess, once the milk has been mixed in, fold in the cubes of butter to taste. Once the butter has been folded in, immediately fold in the cheese cubes, slowly adding and folding to your liking. Once the cubes become gooey, add dollops of sour cream and fold to your liking, lastly fold in the chopped green onions and chunks of bacon, with some left over to sprinkle on top.
   Move your ultimate Loaded mash to a serving dishes or leave in the pot and serve that way, sprinkle the leftover green onion and bacon,
   Enjoy! 🤗💛💛💛