(Take your mashed potatoes all the way by adding everything you love on baked potatoes, including butter, Cheddar cheese, sour cream, bacon, and chives. If you must, you can lower the fat by using lighter ingredients, but this recipe is worth the splurge. Do not use a mixer as it will make the mashed potatoes gummy. Recipe may be halved.
Prep Time: 10 minutes
Cook Time: 20 minutes
Ingredients:
- 5 pounds russet potatoes, peeled and cut into chunks
- 3/4 cup heavy cream (about)
- 1 stick (1/4 pound or 8 Tablespoons) butter
- 1 cup sour cream
- Salt and freshly ground black pepper to taste
- 1 cup shredded Cheddar cheese
- 3 slices cooked bacon, crumbled
- 2 Tablespoons chopped chives
Preparation:
Boil potatoes until tender, but not waterlogged. Drain thoroughly and return to the pot.
While potatoes are cooking, warm the cream and butter until hot but not boiling.
Add hot cream and butter, sour cream, salt, and pepper to the cooked potatoes. Mash by hand until fairly smooth. Small lumps are fine.
Fold in Cheddar cheese, bacon, and chives. Add more cream or milk if the mashed potatoes are too thick for your tastes. Taste and adjust seasoning. Gently reheat if necessary.
Note: If you prefer your mashed potatoes with no lumps, use a ricer instead of mashing. Do not use a mixer as it will make the mashed potatoes gummy. Recipe may be halved.
Yield: 12 servings
While potatoes are cooking, warm the cream and butter until hot but not boiling.
Add hot cream and butter, sour cream, salt, and pepper to the cooked potatoes. Mash by hand until fairly smooth. Small lumps are fine.
Fold in Cheddar cheese, bacon, and chives. Add more cream or milk if the mashed potatoes are too thick for your tastes. Taste and adjust seasoning. Gently reheat if necessary.
Note: If you prefer your mashed potatoes with no lumps, use a ricer instead of mashing. Do not use a mixer as it will make the mashed potatoes gummy. Recipe may be halved.
Yield: 12 servings
