Loaded Garlic Smashed Potatoes |
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Prep Time: 0 Minutes Cook Time: 40 Minutes |
Ready In: 40 Minutes Servings: 8 |
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This is a recipe I knew I had to try when I first saw it in a Southern Living Magazine years ago...A little more trouble than your regular mashed potatoes but well worth all the effort... This goes great with any type of meat. Read more ... especially a grilled steak.... Ingredients:
2 medium garlic bulbs |
1 tablespoon olive oil |
6 bacon slices |
1 bunch green onions, chopped |
4 pounds red potatoes |
1 sour cream (16 oz) |
1 1/2 cups shredded cheddar cheese, divided |
1/3 cup butter |
1/4 cup milk |
1/2 teaspoon salt |
1/4 teaspoon pepper |
garnish: chopped chives |
Directions:
1. Cut off pointed ends of garlic bulbs; place garlic on a piece of aluminum foil, and drizzle with oil; fold foil to seal.
2. Bake at 425 degrees for 30 minutes; cool; squeeze pulp from garlic; set aside.
3. Cook bacon in a large skillet until crisp; remove bacon, and drain on paper towels; reserving 2 tablespoons drippings in skillet.
4. Crumble bacon, and return to skillet; add green onions; cook 1 min ute or until onions are tender; set aside.
5. Peel half of potatoes, cut into 1/4 inch pieces; cut remaining unpeeled potatoes into 1/4 inch pieces as well.
6. Cook potatoes in a Dutch oven in boiling salt water to cover 20 to 25 minutes or until tender; drain and place in a large bowl.
7. Add roasted garlic pulp, bacon mixture, sour cream, 1 cup cheese, and next 4 ingredients.
8. Mash with a potato masher until blended.
9. Spoon potato mixture into a lightly greased 13 x 9 baking dish; top with remaining 1/2 cup of cheese.
10. Bake at 350 degrees for 10 minutes or until cheese melts.
11. Garnish with chives.
12. 8 to 10 servings.
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