These mashed potatoes are so simple to make, it seems almost effortless. Plus, they use leftovers from breakfast that might otherwise go uneaten. If you're a bacon lover, chances are you have bacon on hand. It's an easy addition to breakfast and lunch (maybe you like to sprinkle it on a baked potato or layer it on a sandwich), but it can be a challenge to incorporate into dinner. Unless, of course, you add it to your mashed potatoes for a salty, savory twist on a classic side dish.
The combination of bacon, cheese and chives makes this a restaurant quality dish that no one will guess you whipped up in under 30 minutes!
Bacon and cheese mashed potatoes
6
5 minutes
25 minutes
30 minutes
1 ½ pounds Yukon gold or red potatoes
4 large or 6 small cloves of garlic, whole or slightly smashed
½ stick butter
½ cup milk
8 strips bacon, extra crispy, chopped very small
½ cup shredded cheddar cheese
¼ cup green onions, chopped
Salt and pepper to taste
Cube the potatoes and add them to a large pot with the garlic cloves. Cover with cold water. Bring to a boil over a high heat and cook for 25-30 minutes, or until fork tender. Drain the potatoes and return them to the pot.
Add the butter and stir. Add the milk, a bit at a time, and mash the potatoes until creamy and the desired thickness. (If the potatoes are still too thick, continue adding milk until the desired consistency is reached.)
Add the bacon, cheese and green onions and stir well. Season with salt and pepper and serve immediately.