Loaded Triple Cream Irish Potatoes
Loaded Triple Cream Irish Potatoes
Ingredients
For the Potatoes
- 4 pounds potatoes, peeled and chopped
- as needed water, for boiling
For the Cream Sauce
- 1 stick butter
- 8 ounces cream cheese
- 8 ounces sour cream
- 1 teaspoon garlic powder
- 1 teaspoon ground black pepper
- 1 teaspoon salt, or to taste
- 1 teaspoon Creole seasoning
- 1 pint heavy cream
- 3 ounces Parmesan cheese, grated
For the Topping and Garnish
- 10 slices bacon, cooked and crumbled
- 8 ounces cheddar cheese, freshly shredded
- as needed green onion, fresh, chopped, for garnish (optional)
Instructions
- 1
Add the peeled and chopped potatoes to a large pot. Cover the potatoes with water and bring to a boil over high heat. Cook until the potatoes are fork-tender, about 15-20 minutes.
⏱️ 20 min
- 2
Once the potatoes are cooked, carefully drain them completely.
⏱️ 2 min
- 3
While the potatoes are cooking, prepare the cream sauce. In a large pan, add the butter, cream cheese, sour cream, garlic powder, ground black pepper, salt, Creole seasoning, heavy cream, and grated Parmesan cheese.
⏱️ 5 min
- 4
Place the pan over medium-low heat and stir continuously until all the ingredients are fully incorporated and the sauce is smooth and creamy.
⏱️ 8 min
- 5
Remove the pan from the heat and stir in the cooked and crumbled bacon.
⏱️ 1 min
- 6
Add the hot, drained potatoes to the pan with the cream sauce and bacon. Mash the potatoes really well with a potato masher, or use a hand mixer, to thoroughly combine them with the sauce until smooth and creamy.
⏱️ 10 min
- 7
Transfer all the mashed potatoes into an oven-safe dish.
⏱️ 2 min
- 8
Evenly top the mashed potatoes with the freshly shredded cheddar cheese.
⏱️ 1 min
- 9
Preheat your oven to 300°F.
⏱️ 5 min•🌡️ 300
- 10
Place the dish into the preheated oven and bake for 30 minutes, or until the cheese is melted and bubbly.
⏱️ 30 min•🌡️ 300
- 11
Garnish with fresh chopped green onion, if desired, before serving.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Loaded Triple Cream Irish Potatoes
For the Potatoes
- 4 pounds potatoes, peeled and chopped
- as needed water, for boiling
For the Cream Sauce
- 1 stick butter
- 8 ounces cream cheese
- 8 ounces sour cream
- 1 teaspoon garlic powder
- 1 teaspoon ground black pepper
- 1 teaspoon salt, or to taste
- 1 teaspoon Creole seasoning
- 1 pint heavy cream
- 3 ounces Parmesan cheese, grated
For the Topping and Garnish
- 10 slices bacon, cooked and crumbled
- 8 ounces cheddar cheese, freshly shredded
- as needed green onion, fresh, chopped, for garnish (optional)
Instructions
- 1
Add the peeled and chopped potatoes to a large pot. Cover the potatoes with water and bring to a boil over high heat. Cook until the potatoes are fork-tender, about 15-20 minutes.
⏱️ 20 min - 2
Once the potatoes are cooked, carefully drain them completely.
⏱️ 2 min - 3
While the potatoes are cooking, prepare the cream sauce. In a large pan, add the butter, cream cheese, sour cream, garlic powder, ground black pepper, salt, Creole seasoning, heavy cream, and grated Parmesan cheese.
⏱️ 5 min - 4
Place the pan over medium-low heat and stir continuously until all the ingredients are fully incorporated and the sauce is smooth and creamy.
⏱️ 8 min - 5
Remove the pan from the heat and stir in the cooked and crumbled bacon.
⏱️ 1 min - 6
Add the hot, drained potatoes to the pan with the cream sauce and bacon. Mash the potatoes really well with a potato masher, or use a hand mixer, to thoroughly combine them with the sauce until smooth and creamy.
⏱️ 10 min - 7
Transfer all the mashed potatoes into an oven-safe dish.
⏱️ 2 min - 8
Evenly top the mashed potatoes with the freshly shredded cheddar cheese.
⏱️ 1 min - 9
Preheat your oven to 300°F.
⏱️ 5 min•🌡️ 300 - 10
Place the dish into the preheated oven and bake for 30 minutes, or until the cheese is melted and bubbly.
⏱️ 30 min•🌡️ 300 - 11
Garnish with fresh chopped green onion, if desired, before serving.
⏱️ 1 min