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Prep time
20 hours
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Cook time
10 hours
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Serves
10
Author Notes
The Rib Shack in Eagle Idaho makes the best darn smasher ever. We always get a double order with our BBQ. Cheesy and bacony, wow! —Trisha Kruse
Ingredients
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2.5
baby Yukon Gold potatoes
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1 cup
2% milk, warmed
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8 ounces
cream cheese, cubed
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3 tablespoons
butter, softened
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1 pound
bacon strips, cooked and crumbled
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1 cup
shredded cheddar cheese
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1/2 cup
shredded Parmesan cheese
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3 pieces
green onions, chopped
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1/2 cup
parsley, minced
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1/2 teaspoon
salt
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1/2 teaspoon
pepper
Directions
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Place potatoes in a large saucepan; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, 15-20 minutes or until tender.
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Drain and return to pan, gently mash potatoes gradually adding milk, cream cheese and butter to reach desired consistency.
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Stir in bacon, cheeses, green onions, parsley, salt and pepper.
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