You are here:About>Food & Drink>Home Cooking> Recipes> Vegetable Recipes> All the Way Mashed Potatoes Recipe
About.comHome Cooking
At a Glance
Prep Time : 10min
Cook Time : 20min
Course : Side Dish
Special : Caffeine-Free, Easy, Egg-Free, For Kids, Gluten-Free, Large Quantity, Non-Alcoholic, Quick, Wheat-Free
Type of Prep : Boil, Mix / Beat, No-Bake
Cuisine : U.S. Regional
Occasion : Christmas, Fall, Easter, Family Dinner, Potluck, Spring, Summer, Thanksgiving, Winter
 
Newsletters & RSSEmail to a friendSubmit to Digg

All the Way Mashed Potatoes Recipe

From Peggy Trowbridge Filippone,
Your Guide to Home Cooking.
FREE Newsletter. Sign Up Now!
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.

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

User Reviews Write Review
 All Topics | Email Article | | |
Advertising Info | News & Events | Work at About | SiteMap | Reprints | HelpOur Story | Be a Guide
User Agreement | Ethics Policy | Patent Info. | Privacy Policy©2008 About, Inc., A part of The New York Times Company. All rights reserved.