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Garlic Bacon Cheddar Smashed Potatoes
These decadent mashed potatoes make a super change from boring plain old mashed potatoes, while not being too weird for children to enjoy. This recipe also uses common ingredients (no searching for goat cheese or seaweed to make this recipe) and is quick and easy to make. The potatoes can be boiled in advance, cooled to room temperature, and refrigerated. Simply reheat in a large skillet or saucepan until piping hot before finishing the recipe.
3 pounds russet potatoes, cut into 1 inch cubes
5 cloves garlic, quartered
1 cup warm buttermilk
1 cup shredded Cheddar cheese
3 tablespoons chopped fresh chives
8 slices cooked bacon, crumbled
salt and pepper to taste
Place the potatoes and garlic in a large heavy saucepan and add enough cold water to cover. Bring to a boil over high heat. Reduce the heat to medium-high, cover, and cook for 15-20 minutes, or until the potatoes are fork tender. Drain well. Return the potatoes to the saucepan and toss to evaporate any water. Coarsely mash the potatoes with the buttermilk, making sure to leave the majority of the potatoes in large chunks. Gently mix in the remaining ingredients. Serve piping hot.
Makes 12 servings.
Preparation Time: 10 minutes
Cooking Time: 25 minutes
Total Time: 35 minutes
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