Marc Haynes' Loaded Creamed Potatoes


6 pounds Idaho potatoes, peeled and quartered


2 teaspoons freshly ground black pepper

1/2 cup butter

1 (6 ounce) carton sour cream

1 (8-ounce) block sharp white Cheddar, grated

1 1/2 pounds cooked bacon

1/2 cup chopped green onions

1/2 cup heavy whipping cream


In a large stockpot, cook potatoes in enough salted water to cover for 10 to 15 minutes or until tender.

Drain and return to stockpot. Beat with an electric mixer until smooth; adding salt, to taste, pepper, butter, heavy whipping cream and sour cream. With a spatula stir in cheese, green onion and bacon. Add more salt and pepper, if necessary. Serve immediately.

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