Bacon And Cheddar Mashed Potatoes Recipe 455

Steps:

• Simmer 2 pounds small potatoes in salted water until tender, about 20 minutes; drain. Cool slightly, then peel. Heat 1 cup milk with 1/2 stick butter. Mash the potatoes with the hot milk and stir in 1 cup shredded cheddar. Top with crumbled cooked bacon and sliced scallions.

Steps:

• Preheat oven to 350 degrees. Peel potatoes, and cut into 1-inch chunks. Place in a large saucepan, and add enough cold water to cover by about 2 inches. Bring to a boil over medium-high heat, and reduce to a simmer. Cook until tender and easily pierced with a paring knife, about 20 minutes. Transfer to a colander to drain; return to pan, cover, and set aside.
• Meanwhile, heat a large skillet over medium heat. Add bacon, and cook until crisp and browned, turning once. Transfer to paper towels to drain; let cool, andcrumble into pieces.
• Using a fork, mash the potatoes in pan until light and fluffy. Add the cream cheese, butter, and sour cream, and stir until combined and smooth. Add theonion and any onion juice, chives, 2 cups cheese, half the bacon, salt, and pepper. Stir until well combined.
• Transfer to a buttered 3-quart baking dish. Top with remaining 1/2 cup cheese. Bake until top is slightly golden and potatoes are heated through, about 30 minutes. Remove from oven; garnish with remaining bacon. Serve immediately.

Steps:

• Cook 1/2 pound chopped bacon until crisp. Make Classic Mash; replace half of the butter with 2 to 4 tablespoons bacon drippings. Fold in some bacon; sprinkle the rest on top.
• Add 1/2 pound grated sharp cheddar and 1/4 cup each minced parsley and scallions.
• Classic Mash: Cover 2 pounds whole russet or Yukon gold potatoes with cold salted water; simmer 45 minutes. Drain, peel and mash with 1/2 to 1 stick butter. Add 1 cup hot milk, and salt and pepper; mash until smooth and fluffy.

Steps:

• Preheat oven to 350°F Peel potatoes, and cut into 1-inch chunks.
• Place in a large saucepan, and add enough cold water to cover by about 2 inches.
• Bring to a boil over medium-high heat, and reduce to a simmer.
• Cook until easily pierced with a paring knife, about 20 minutes.
• Transfer to a colander to drain; return to pan, cover, and set aside.
• Meanwhile, heat a large skillet over medium heat.
• Add bacon, and cook until crisp and browned, turning once.
• Transfer to paper towels; let cool, and crumble.
• Using a fork, mash potatoes in pan until light and fluffy; add cream cheese, butter, and sour cream, and stir until combined and smooth.
• Add the onion and any onion juice, chives, 2 cups cheese, half the bacon, salt, and pepper.
• Stir until well combined.
• Transfer to a buttered 3-quart baking dish.
• Top with remaining 1/2 cup cheese.
• Bake until top is slightly golden and potatoes are heated through, about 30 minutes.
• Remove from oven; garnish with remaining bacon.
• Serve immediately.

Steps:

• Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 10-15 minutes or until tender. Drain. , Transfer to a large bowl. Add the milk, mayonnaise, chives, garlic powder and pepper; mash potatoes. Stir in cheese and bacon.

Steps:

• Mix all ingredients until well blended.

Steps:

• Place potatoes in a large saucepan and cover with water; bring to a boil.
• Reduce heat; cover and cook for 20 minutes or until tender.
• Drain.
• Add the milk, mayonnaise, chives, garlic powder and pepper; mash potatoes.
• Stir in cheese and bacon.