Saturday, January 21, 2012

Cheddar-Bacon Mashed Potatoes

Mashed potatoes have to be one of my favorite foods. And with bacon and cheese? Yes please!

Over the weekend I made Lager Braised Beef Short Ribs. The author of the inspiration recipe served them with cheddar-bacon grits. I decided to use potatoes instead of grits.

I don't measure my ingredients when making mashed potatoes - you just have to go by look, feel, and taste. So here is a loose recipe for the potatoes.


  • 2.5 lbs red potatoes
  • Salt
  • Butter - approximately 2-3 tablespoons
  • Whole milk - approximately 3/4 cup
  • 2 handfuls of shredded cheddar cheese
  • 5 pieces of cooked bacon, crumbled
  • Next time I will also add a tablespoon or two of sour cream
  • Put potatoes in a large pot of water; bring to a boil. Cook until fork tender, drain water and return pot of potatoes to burner over low heat.
  • Add butter, salt, and most of the milk.
  • Mix with a hand mixer until creamy and smooth, adding more of the above ingredients as needed.
  • Add cheese and bacon near the end, and garnish with more of the bacon.

YUM!!! Even better, these potatoes turn into great potato pancakes for breakfast the next day!

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