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Loaded Mashed Potatoes
Appliance: Rice Cooker - 8 cup capacity and larger.
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This Gluten Free recipe is part of the Pot Luck Collection
   1 pound potatoes
   1 teaspoon salt
   Water (for cooking)
   2 tablespoons butter
   3 - 5 tablespoons sour cream, buttermilk or Ranch dressing
   3 tablespoons precooked, crumbled bacon (3 - 4 cooked slices)
   1/4 cup shredded cheese
   2 tablespoons fresh chopped chives OR 1 tablespoon freeze dried chives
   Salt and pepper, to taste

Peel potatoes and cut into eighths by quartering each potato lengthwise, then halving quarters. Put potatoes in rice cooker's inner bowl, sprinkle with salt and add enough cool water to cover by 1- 2 inches. Cover and push Cook button. Use Steam Cooking setting, if applicable.

Bring to a boil and cook for 12-18 minutes, depending on the variety of potato and your elevation. Potatoes are done when a fork slides easily through pieces in the water. Drain.

Return inner cooking bowl to rice cooker and switch to keep warm setting. Add butter and 3 tablespoons of sour cream, buttermilk or dressing. Warm until both have largely melted.

Return cooked potatoes to rice cooker's inner bowl and mash with a non-metal potato masher, adding more sour cream a tablespoon at a time, if necessary, until desired consistency is reached. Do not overwork. Fold in bacon, cheese and chives and season to taste with salt and pepper.

Potatoes can be served immediately or held, lidded, on keep warm setting for up to 30 minutes.

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