LOADED MASHED POTATOES

Photo by Rebecca M.

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 2

    heads garlic

  • 6

    pounds Idaho potatoes, peeled and quartered

  • Salt

  • 2

    teaspoons freshly ground black pepper

  • 1/2

    cup butter

  • 1

    (12-ounce) carton sour cream

  • 1

    (8-ounce) block sharp white Cheddar, grated

  • 1 1/2

    pounds cooked bacon, julienned

Directions

Preheat oven to 350 degrees F. Cut tops off 2 garlic heads. Wrap in foil and roast for 30 minutes. When cool enough to handle remove the flesh from the garlic heads and set aside. In a large stockpot, cook potatoes in enough salted water to cover for 10 to 15 minutes or until tender. Drain and return to stockpot. Beat with an electric mixer until smooth; adding salt, pepper, butter, garlic and sour cream. With a spatula stir in cheese and bacon. Add more salt and pepper, if necessary. Serve immediately.

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