Loaded Rustic Mashed Potatoes
This recipe creates a rich and hearty side dish perfect for a comforting meal. Unpeeled russet potatoes are boiled until tender, then mashed until smooth. They are combined with a warm mixture of butter and half-and-half, then loaded with crispy bacon pieces, shredded cheddar cheese, sour cream and fresh chives for a full-flavoured finish. The key is using the specified potatoes and avoiding overmixing at the end.
Ingredients
- 2 lbs russet potatoes, unpeeled, sliced 1/2 inch thick
- 1 tablespoon salt for cooking potato
- 4 slices bacon, cut into 1/2-inch pieces
- 3/4 cup half-and-half
- 8 tablespoons unsalted butter, cut into 8 pieces
- 1/2 teaspoon pepper
- 3/4 teaspoon table salt
- 1/2 cup cheddar cheese, shredded (2 ounces)
- 1/4 cup sour cream
- 1/4 cup minced fresh chives
Method
- Put the potatoes and 1 tablespoon salt into a large saucepan, covering them with water by 1 inch. Bring to a boil, then lower the heat to a simmer. Cook until a knife slides in and out of the potatoes easily, which should take 18 to 22 minutes.
- While the potatoes cook, fry the bacon pieces in a 10-inch skillet until they become crispy, about 5 to 7 minutes. Move the bacon to a plate lined with paper towels using a slotted spoon. Place the half-and-half and butter in a 2-cup measuring jug, cover it, and microwave until the butter has melted and the liquid feels warm, roughly 2 minutes.
- Drain the cooked potatoes and put them back into the saucepan. Mash the potatoes thoroughly with a masher until they are completely smooth. Gently mix in the warm half-and-half mixture along with the pepper and salt. Finally, fold in the shredded cheddar, sour cream, chives and the reserved bacon just until everything is combined.
Nutrition (per serving)
Sodium637500 mg
Recipe details
CategoryMashed Potatoes
Authorgailanng
