BACON-AND-CHEESE SMASHED POTATOES
Provided by Food Network Kitchen
Categories side-dish
Time 50m
Yield 6 to 8 servings
Number Of Ingredients 7
Steps:
- Put the potatoes in a large saucepan and cover with cold water by 1 inch. Season generously with salt and bring to a boil. Reduce the heat to medium and simmer until very tender, about 15 minutes.
- Meanwhile, cook the bacon in a large skillet over medium heat until crisp, 7 to 8 minutes; transfer to a paper towel-lined plate.
- Drain the potatoes and return to the saucepan over low heat; cook until any remaining water evaporates, about 2 minutes. Add the butter, then gradually mash in the sour cream with a potato masher. Stir in the bacon and chives, reserving 1 tablespoon of each. Transfer to a serving dish; top with cheddar and the remaining bacon and chives.
BACON MASHED POTATOES
Featuring cheddar cheese, bacon and chives, these rich and hearty potatoes go well with anything. For a slightly different twist, add some chopped parsley.
Provided by Taste of Home
Categories Side Dishes
Time 25m
Yield 3 servings.
Number Of Ingredients 8
Steps:
- Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 10-15 minutes or until tender. Drain. , Transfer to a large bowl. Add the milk, mayonnaise, chives, garlic powder and pepper; mash potatoes. Stir in cheese and bacon.
Nutrition Facts : Calories 362 calories, Fat 24g fat (8g saturated fat), Cholesterol 35mg cholesterol, Sodium 331mg sodium, Carbohydrate 28g carbohydrate (2g sugars, Fiber 2g fiber), Protein 9g protein.
BACON CHEDDAR PATTY CAKES
I always seem to have leftover mashed potatoes in my fridge. This is a great recipe to use them up.
Provided by Rae
Categories Side Dish Potato Side Dish Recipes
Time 30m
Yield 4
Number Of Ingredients 7
Steps:
- Place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned and crisp, about 10 minutes. Remove the bacon slices, crumble, and set aside. Leave the bacon drippings in the skillet.
- Mix the mashed potatoes, eggs, onion powder, salt, and black pepper together in a bowl; stir in the crumbled bacon and Cheddar cheese.
- Form the mixture into 8 patties. Heat the bacon drippings over medium heat, and pan-fry the patties in the drippings until crisp on each side, about 4 minutes per side.
Nutrition Facts : Calories 485.6 calories, Carbohydrate 36.5 g, Cholesterol 160 mg, Fat 30.2 g, Fiber 3.2 g, Protein 16.6 g, SaturatedFat 14.2 g, Sodium 1342.1 mg, Sugar 3.5 g
MASHED POTATOES WITH BACON & GARLIC
In this recipe, you'll stir roasted garlic into creamy, ultra-rich mashed potatoes for incomparable flavor, then finish off the fluffy mound with a generous helping of crunchy bacon bits.
Provided by Food Network
Categories side-dish
Time 1h5m
Yield 8 servings
Number Of Ingredients 7
Steps:
- Roasted garlic: Preheat oven to 350 degrees F. Slice off the top of the garlic head to expose the cloves; place in center of a sheet of foil. Drizzle 1 tablespoon olive oil over the top and season generously with salt. Wrap in foil and bake in the oven until golden and tender, about 1 hour.
- Potatoes: Cut peeled potatoes into ½-inch dice. (Note: Potatoes can be peeled and diced 1 day in advance. Store completely submerged in cold water in the refrigerator, changing the water every few hours to prevent browning.) Place diced potatoes into a pot filled with cold salted water (as "salty as the sea"). Bring to a boil over high heat, 6-8 minutes. Once boiling, reduce to a simmer and cook until fork tender, 15-20 minutes.
- Bacon bits: In a large saucepan over medium heat, cook the bacon until crisp and browned, about 10 minutes. Use a slotted spoon to transfer bacon bits to a paper towel-lined plate. Reserve the bacon fat in a small bowl and set aside.
- Return the pan to stove over low heat, and add just enough half-and-half to coat the bottom of the pan. Use a wooden spatula to deglaze the pan, scraping up all the browned bits (or "fond"). When small bubbles form around the edges of the pan, add the rest of the half-and-half. Stir until warmed through, then remove from heat.
- Potatoes are done cooking when you can easily cut a piece in half with a fork. Drain potatoes in a colander, then add back to the pot. Turn heat to medium-low and let them dry, uncovered, stirring occasionally, 1-2 minutes. When the bottom of the pot is dry, turn off the heat: they are ready for the potato ricer. Transfer potatoes to a large bowl. Work all the potatoes through the ricer and back into the pot. Fold in half of the warm half-and-half and gently stir to combine; avoid overmixing the potatoes, which could lead to a gluey texture. Add another ½ cup of half-and-half, and stir again. Drizzle with 2 tablespoons reserved bacon fat, and stir to combine. Add more half-and-half as needed to reach desired consistency. Then season to taste with salt and pepper (keeping in mind that the bacon bits will also add salt).
- Squeeze roasted garlic out of its skin into a small bowl, and use a fork to mash it into a paste. Add 1 tablespoon olive oil to thin out the paste and continue mashing. Fold the garlic paste into the potatoes and stir to distribute evenly; then add half the bacon bits and gently stir to incorporate. Season to taste with salt and pepper. Transfer to a warmed serving bowl, garnish with remaining bacon bits, and serve immediately.
MASHED POTATOES WITH FONTINA AND ITALIAN PARSLEY
Categories Potato Side Bake Vegetarian Parsley Fontina Bon Appétit Sugar Conscious Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 6 servings
Number Of Ingredients 5
Steps:
- Preheat oven to 375°F. Using small knife, pierce potatoes in several places. Place potatoes on small baking sheet. Bake until tender when pierced with skewer, about 1 hour. Cool slightly.
- Bring half and half to simmer in heavy small saucepan. Scrape potatoes from skin into large bowl. Using ricer, food mill or potato masher, mash potatoes. Mix in half and half. Add butter; stir vigorously until butter melts and potatoes are smooth. Stir in 2/3 of cheese and 3 tablespoons parsley. Season with salt and pepper. Transfer potatoes to 11x7x2-inch glass baking dish. Sprinkle with remaining cheese. (Can be prepared 2 hours ahead. Cover and let stand at room temperature.)
- Preheat oven to 425°F. Bake potatoes until heated through and cheese melts, about 15 minutes.
BASIL BACON'S FONTINA POTATOES
I named this dish after my dear friend and neighbor's pet potbelly pig. His name is Basil Bacon and I thought if I ate enough of this dish, I would certainly start to resemble him :) When your ready to splurge on a rich and comforting dish, give it a try.
Provided by PleasantNancy
Categories Potato
Time 1h20m
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees.
- Slice pototoes into 1/4 inch slices. Place potatoes in pan of boiling water and par-boil for about 8 minutes and drain.
- Fry bacon until crisp and crumble.
- In a 2.5 L casserole dish, layer 1/2 of each ingredient in this order: potatoes, salt, pepper, dot with butter, onions, green onions, basil, bacon, and cheese.
- Repeat layers with rest of the ingredients.
- Pour heavy cream over top and cover. Bake for 30 minutes, remove cover and bake for another 15 minutes until top is slightly browned and bubbling.
- Allow to rest 10 minutes before serving.
Nutrition Facts : Calories 579.6, Fat 44.9, SaturatedFat 26.8, Cholesterol 151.6, Sodium 801.5, Carbohydrate 29.9, Fiber 3.4, Sugar 4.1, Protein 16.6
FONTINA MASHED POTATOES, RICH AND DELICIOUS
I was going to make scalloped potatoes, and had a last minute change, so I took the ingredients and used them in my mashed potatoes. Oh My, they turned out quite delicious and decadent. Not your ordinary Mashed Potatoes... totally worth the extra steps!
Provided by CHRISSYG
Categories < 30 Mins
Time 30m
Yield 8-10 serving(s)
Number Of Ingredients 11
Steps:
- Put your fontina in the freezer, this will make it easier to grate later.
- Peel and evenly cube potatoes, place in a pot with enough water to cover by at least two inches, add salt and place on medium heat.
- Bring to a simmer and cook until potatoes are tender.
- Drain and mash the way you prefer (I like a ricer)
- Meanwhile, bring half and half to a light simmer in a small sauce pan. Crack the cloves of garlic with the flat side of your knife, you don't have to smash it down all the way, you'll be fishing it out later.
- Add the cracked garlic to the heated half and half, either reduce heat to low or take off heat and allow the garlic to steep about 5-7 minutes, meanwhile, take the fontina out of the freezer and grate on the large holes of a box grater.
- Remove garlic, turn heat back up to medium and slowly add the fontina, whisking after each small addition. When that is completely incorporated, add the mascarpone dollops at a time and whisk till incorporated.
- Stir the mixture into the mashed potatoes and put them over medium low heat, add butter and sour cream, adjust seasonings with salt and pepper to your taste.
- Just prior to serving, stir in chives.
LOADED MASHED POTATOES WITH BACON AND CHEDDAR
Make this cheesy mashed potato dish through step 3 the night before, and save the final baking for Thanksgiving day.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees. Peel potatoes, and cut into 1-inch chunks. Place in a large saucepan, and add enough cold water to cover by about 2 inches. Bring to a boil over medium-high heat, and reduce to a simmer. Cook until tender and easily pierced with a paring knife, about 20 minutes. Transfer to a colander to drain; return to pan, cover, and set aside.
- Meanwhile, heat a large skillet over medium heat. Add bacon, and cook until crisp and browned, turning once. Transfer to paper towels to drain; let cool, andcrumble into pieces.
- Using a fork, mash the potatoes in pan until light and fluffy. Add the cream cheese, butter, and sour cream, and stir until combined and smooth. Add theonion and any onion juice, chives, 2 cups cheese, half the bacon, salt, and pepper. Stir until well combined.
- Transfer to a buttered 3-quart baking dish. Top with remaining 1/2 cup cheese. Bake until top is slightly golden and potatoes are heated through, about 30 minutes. Remove from oven; garnish with remaining bacon. Serve immediately.
MASHED POTATO CASSEROLE WITH GOUDA AND BACON
Wow! This recipe is from Bon Apetit and this casserole pairs well with pork loin or a roasted chicken. Heck, the casserole is a meal in itself. The flavor of bacon and gouda are wonderful together. be sure and use applewood bacon and smoked gouda for the best combination.
Provided by pamela t.
Categories Potato
Time 50m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Grease 13 x 9 x2 inch pan or spray with cooking spray.
- Cook bacon in a large heavy skillet until browned; transfer to paper towels and drain.
- Chop bacon and place in a medium bowl.
- Chop green onions, green parts only and add to bowl.
- Shred the gouda cheese; set aside.
- Peel potatoes and cook in a large pot with enough water to cover; sprinkle with salt.
- Cover and boil with lid ajar until potatoes are fork tender, about 15-20 minutes.
- Drain well and return potatoes to pot. Add sour cream, milk and butter.
- Using a potato masher, mash until almost smooth.
- Add 1 1/2 C shredded gouda cheese and 1 C bacon and onions.
- Spread potatoes into casserole and season with salt and pepper.
- Add remaining gouda over the top.
- Bake at 375 F until the cheese melts, about 30 minutes.
- Sprinkle with remaining bacon and onions and serve.
BACON, POTATO AND CHEESE TART
A great side dish with almost any meat. My grandmother used to make this using Swiss cheese. I've found that using Fontina cheese adds better flavor without those Swiss cheese strings.
Provided by BAREFOOTBLONDE
Categories Side Dish Potato Side Dish Recipes
Time 1h15m
Yield 8
Number Of Ingredients 5
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- Coat an 8 inch round baking dish with the butter. Arrange bacon in a spiral fashion in the baking dish, draping ends of the slices over the pan edge to fold over filling.
- Arrange 1/3 of the potatoes over bacon, and sprinkle with 1/3 Fontina cheese. Repeat layers with remaining potatoes and cheese, and season with salt and pepper. Fold bacon over filling to form the upper layer.
- Bake uncovered in the preheated oven 1 hour, or until potatoes are tender. Drain any drippings, and cut into wedges to serve.
Nutrition Facts : Calories 432.5 calories, Carbohydrate 15.5 g, Cholesterol 66.2 mg, Fat 35.1 g, Fiber 1.9 g, Protein 13.4 g, SaturatedFat 13.6 g, Sodium 675.1 mg, Sugar 0.9 g
MASHED POTATOES WITH GARLIC AND BACON
Make and share this Mashed Potatoes With Garlic and Bacon recipe from Food.com.
Provided by JustJanS
Categories Pork
Time 35m
Yield 2-4 serving(s)
Number Of Ingredients 7
Steps:
- Boil the potatoes and garlic until tender.
- Drain and mash them with the sour cream.
- Add the bacon and herbs and season to taste with the salt and pepper.
FONTINA POTATOES AU GRATIN
We use a white sauce and mild fontina cheese to coat sliced potatoes in this casserole for two. It's rich and delicious!-Taste of Home Test Kitchen
Provided by Taste of Home
Categories Side Dishes
Time 1h
Yield 2 servings.
Number Of Ingredients 9
Steps:
- In a small saucepan, melt butter. Stir in the flour, salt and pepper until smooth. Gradually stir in milk. Bring to a boil; cook and stir for 2 minutes or until thickened. , In a greased 3-cup baking dish, layer half of the potatoes, fontina cheese, white sauce and chives. Top with remaining potatoes, fontina, sauce and chives. , Cover and bake at 400° for 30 minutes. Uncover; sprinkle with Parmesan cheese. Bake 10-15 minutes longer or until potatoes are tender and top is lightly browned. Let stand for 5 minutes before serving.
Nutrition Facts : Calories 357 calories, Fat 19g fat (12g saturated fat), Cholesterol 57mg cholesterol, Sodium 859mg sodium, Carbohydrate 37g carbohydrate (6g sugars, Fiber 2g fiber), Protein 10g protein.
GARLIC MASHED POTATOES WITH ROASTED GARLIC CHEDDAR AND BACON
Mashed potatoes with Cheddar and cream cheese, sour cream, and bacon make a rich, delicious side dish.
Provided by Dietz & Watson
Categories Trusted Brands: Recipes and Tips Dietz & Watson
Yield 10
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F. Peel potatoes, and cut into 1 inch chunks. Place in a large saucepan, (remove comma) and add enough cold water to cover by about 2 inches. Bring to a boil over medium-high heat, then reduce to a simmer. Cook until tender, about 20 minutes. Drain potatoes, return to pan, cover, and set aside.
- Meanwhile, heat a large skillet over medium heat. Add bacon, and cook until crisp and browned, turning once. Transfer to paper towels to drain; let cool, and crumble into pieces.
- Using a fork, mash the potatoes in pan until light and fluffy. Add the cream cheese, butter, and sour cream, and stir until combined and smooth. Add the chives, 2 cups cheddar cheese, half the bacon, salt, and pepper. Stir until well combined.
- Transfer to a buttered 3 quart baking dish. Top with remaining 1/2 cup cheddar cheese. Bake until top is slightly golden and potatoes are heated through, about 30 minutes. Remove from oven; garnish with remaining bacon. Serve immediately.
Nutrition Facts : Calories 628.8 calories, Carbohydrate 42.7 g, Cholesterol 121.7 mg, Fat 40.8 g, Fiber 3 g, Protein 24.2 g, SaturatedFat 23.2 g, Sodium 1113.7 mg, Sugar 1.5 g
BACON & FONTINA MASHED POTATOES
I serve this on special occasions. You may be able to substitute white potatoes, but with the Italian Fontina I prefer this with unpeeled red potatoes.
Provided by peachez
Categories Pork
Time 50m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Place potatoes in a large saucepan. Cover with cold water. Bring to a boil and then lower heat and simmer 20- 25 minutes or until tender.
- Drain the potatoes into a colander. Return the potatoes to the saucepan. Over medium heat continuously shake the potatoes to remove any excess moisture 15-20 seconds. Remove them from the saucepan.
- Rice or mash the potatoes. Return the prepared potatoes to the saucepan--no heat now.
- In a small saucepan over medium heat add the precombined garlic through cream, gently stirring till the butter melts. Pour this sauce onto the potatoes, stirring to mix.
- Add the bacon through pepper; hand mix to combine. Taste and adjust for seasonings. Spoon seasoned potatoes onto plates and top with cheese.
Nutrition Facts : Calories 498, Fat 25.3, SaturatedFat 15.6, Cholesterol 79.7, Sodium 192, Carbohydrate 56.6, Fiber 6, Sugar 3.9, Protein 12.5
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