Loaded Triple Cream Irish Potatoes

30 mins
Serves 1
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Directions

  1. 1Add 4 pounds of peeled and chopped potatoes to a pot, cover with water, and boil until fork tender.
  2. 2Add 4 pounds of peeled and chopped potatoes to a pot, cover with water, and boil until fork tender.
  3. 3Add 4 pounds of peeled and chopped potatoes to a pot, cover with water, and boil until fork tender.
  4. 4Drain the potatoes.
  5. 5Drain the potatoes.
  6. 6Drain the potatoes.
  7. 7In a large pan, add one stick of butter, an 8 oz block of cream cheese, an 8 oz container of sour cream, 1 teaspoon of garlic powder, 1 teaspoon of ground black pepper, your favorite salt (about a teaspoon of Creole seasoning is suggested), and 1 pint of heavy cream.
  8. 8In a large pan, add one stick of butter, an 8 oz block of cream cheese, an 8 oz container of sour cream, 1 teaspoon of garlic powder, 1 teaspoon of ground black pepper, your favorite salt (about a teaspoon of Creole seasoning is suggested), and 1 pint of heavy cream.
  9. 9In a large pan, add one stick of butter, an 8 oz block of cream cheese, an 8 oz container of sour cream, 1 teaspoon of garlic powder, 1 teaspoon of ground black pepper, your favorite salt (about a teaspoon of Creole seasoning is suggested), and 1 pint of heavy cream.
  10. 10Add 3 ounces of grated Parmesan to the pan.
  11. 11Add 3 ounces of grated Parmesan to the pan.
  12. 12Add 3 ounces of grated Parmesan to the pan.
  13. 13On medium-low heat, stir until everything is incorporated.
  14. 14On medium-low heat, stir until everything is incorporated.
  15. 15On medium-low heat, stir until everything is incorporated.
  16. 16Add 10 slices of cooked and crumbled bacon.
  17. 17Add 10 slices of cooked and crumbled bacon.
  18. 18Add 10 slices of cooked and crumbled bacon.
  19. 19Add the fork-tender drained potatoes.
  20. 20Add the fork-tender drained potatoes.
  21. 21Add the fork-tender drained potatoes.
  22. 22Mash the potatoes well or use a mixer.
  23. 23Mash the potatoes well or use a mixer.
  24. 24Mash the potatoes well or use a mixer.
  25. 25Transfer all the potatoes to an oven-safe dish.
  26. 26Transfer all the potatoes to an oven-safe dish.
  27. 27Transfer all the potatoes to an oven-safe dish.
  28. 28Top with 8 oz of freshly shredded cheddar.
  29. 29Top with 8 oz of freshly shredded cheddar.
  30. 30Top with 8 oz of freshly shredded cheddar.
  31. 31Add a little fresh green onion if desired.
  32. 32Add a little fresh green onion if desired.
  33. 33Add a little fresh green onion if desired.
  34. 34Bake in a 300°F oven for 30 minutes.
  35. 35Bake in a 300°F oven for 30 minutes.
  36. 36Bake in a 300°F oven for 30 minutes.

Ingredients

  • 4 lbs peeled and chopped potatoes
  • 4 lbs peeled and chopped potatoes
  • 4 lbs peeled and chopped potatoes
  • 1 stick butter
  • 1 stick butter
  • 1 stick butter
  • 8 oz block cream cheese
  • 8 oz block cream cheese
  • 8 oz block cream cheese
  • 8 oz container sour cream
  • 8 oz container sour cream
  • 8 oz container sour cream
  • 1 tsp garlic powder
  • 1 tsp garlic powder
  • 1 tsp garlic powder
  • 1 tsp ground black pepper
  • 1 tsp ground black pepper
  • 1 tsp ground black pepper
  • salt
  • salt
  • salt
  • 1 tsp Creole seasoning
  • 1 tsp Creole seasoning
  • 1 tsp Creole seasoning
  • 1 pint heavy cream
  • 1 pint heavy cream
  • 1 pint heavy cream
  • 3 oz grated Parmesan
  • 3 oz grated Parmesan
  • 3 oz grated Parmesan
  • 10 slices cooked and crumbled bacon
  • 10 slices cooked and crumbled bacon
  • 10 slices cooked and crumbled bacon
  • 8 oz freshly shredded cheddar
  • 8 oz freshly shredded cheddar
  • 8 oz freshly shredded cheddar
  • fresh green onion
  • fresh green onion
  • fresh green onion

Equipment

potlarge panmixeroven safe dishoven