Cheesy Smashed Potatoes



Cheesy Smashed Potatoes
Recipe Type: Casserole, Mashed Potatoes
Cuisine: American
Author: Claire McCormick of “Claire Tastes”
Prep time:
Cook time:
Total time:
Serves: 12-15
Cheesy potatoes, bacon, butter, and more cheese… what more could you ask for? These “smashed” potatoes are so decadent, you won’t be able to stop at just one scoop!
  • 3 lbs gold potatoes
  • 1 package uncooked bacon
  • 1/2 stick butter
  • 1 cup 1% milk
  • 1 1/2 cups shredded mozzarella cheese
  • 1 8 oz. container light sour cream
  • 1/2 cup grated parmesan cheese
  • 2 tsp salt, plus more for seasoning
  • 1/2 tsp freshly ground pepper
  • 1/2 tbsp minced garlic
  • 3/4 cup frozen peas
  • 1 bunch fresh parsley, minced
  • Additional salt and pepper, to taste
  1. Rinse and pat dry potatoes and cut into quarters. Place in a large stockpot with about 1 tsp salt and add enough water so that potatoes are covered by about 1 inch.
  2. Bring potatoes to a boil and cook for 15 minutes or until potatoes are soft.
  3. Meanwhile, cook bacon in a skillet on medium heat, reserving bacon grease between “batches.” (There will be a good reason for this, I promise.)
  4. Set bacon aside to drain on a paper towel.
  5. When potatoes are done, drain and return to stockpot. Mash with a potato masher to desired consistency (I like them a little chunky!)
  6. Add butter, milk, mozzarella cheese, sour cream, and parmesan cheese. Stir in reserved bacon fat (see? I told you there was a good reason to save that good stuff). Add a bit more salt in and fresh pepper, to taste.
  7. Stir in minced garlic and parsley, reserving a bit of parsley for topping later!
  8. Crumble bacon and stir in about 3/4 of it, leaving the remainder for topping.
  9. Preheat oven to 350 degrees. Coat a 9×13″ casserole dish with cooking spray and spread potatoes evenly. Top with peas, remaining bacon bits, and remaining parsley.
  10. Cover with foil and cook at 350 for 20 minutes, then 5 minutes without foil.


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2 thoughts on “Cheesy Smashed Potatoes

  1. i LOVE peas and i think they belong anywhere you can reasonably sneak them, and sometimes even other places too. i’ve never added them to my mashed potatoes but it’s a great idea!


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