Loaded Mashed Potatoes (Paula Deen) |
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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 14 |
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I got this from her magazine and let me tell you that these are amazing!! They were made by a firefighting chef, Mike Wathen, where she visited in Alabama. Here are the adjustments I made: red potaotes, light sour cream, light cheddar cheese, and turkey bacon. I actually just fried up the bacon and then crumbled it. Hubby and kids were raving about how these were the best mashed potatoes they have ever had! Ingredients:
6 lbs idaho potatoes, peeled and quartered |
1/2 cup butter |
1 head garlic, roasted |
1 (12 ounce) carton sour cream |
milk |
1 (8 ounce) package sharp white cheddar cheese, grated |
1 1/2 lbs bacon, julienned and browned |
1/2 tablespoon salt |
2 teaspoons ground black pepper |
Directions:
1. In large stockpot, cook potatoes in enough salted water to cover until tender.
2. Drain and return to stockpot.
3. Add butter, garlic, and sourcream; beat with an electric mixer until smooth.
4. Add a little milk, if needed.
5. Stir in cheese, bacon, salt, and pepper. Serve immediately.
6. Enjoy!
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