Mashed Potatoes With Bacon Garlic Recipes

GARLIC MASHED POTATOES WITH ROASTED GARLIC CHEDDAR AND BACON

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.

BACON GARLIC MASHED POTATOES

Steps:

• Peel and quarter potatoes (make sure your potatoes are all about the same size). Place potatoes in a large pot and cover with water and a dash of salt. Over medium-high heat, bring to a boil. Reduce to medium heat and simmer for 15-20 minutes, or until potatoes fall apart easily when pierced with a fork. Drain into a colander.
• Return empty pan to stove and over medium heat, add butter. Once melted, add garlic and saute for 1-2 minutes, or until garlic begins to brown. Remove from heat. Add milk to pan and allow it to warm up for a moment.
• Add potatoes back to pan. Using a potato masher or an electric mixer, slowly blend potatoes and butter mixture together until incorporated and no lumps remain (be sure not to overmix, this causes potatoes to become gummy). Add more milk as needed to reach desired consistency.
• Stir in chopped bacon and pepper. Taste potatoes and optionally add salt to taste.

MASHED POTATOES WITH BACON & GARLIC

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 GARLIC AND BACON

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.

GARLIC, BACON & STILTON MASHED POTATOES

Steps:

• Preheat oven to 425°. Place garlic on a double thickness of heavy-duty foil. Drizzle with oil. Wrap foil around garlic. Bake for 15-20 minutes or until softened. Cool for 10-15 minutes., Meanwhile, place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 15-20 minutes or until tender. Drain; transfer to a large bowl., Squeeze softened garlic into potatoes. Add the cream cheese, butter, milk, salt and pepper. Mash until potatoes are desired consistency and ingredients are combined. Stir in the Stilton cheese, bacon and 2 tablespoons parsley. Just before serving, sprinkle with remaining parsley and, if desired, additional crumbled blue cheese and bacon.

LOADED MASHED POTATOES WITH BACON AND CHEDDAR

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.

GARLIC MASHED POTATOES

Steps:

• Bring a large pot of water to boil; add potatoes, and boil until soft, about 20 to 25 minutes. Drain, and place in a large bowl.
• Combine potatoes with milk, butter, garlic, salt, and pepper. Mix with an electric mixer or potato masher to your desired consistency. Sprinkle with sesame seeds.

GARLICKY BACON-CHEDDAR MASHED POTATOES

Steps:

• Cook potatoes in boiling water in large saucepan 20 min. or until potatoes are tender; drain.
• Add milk, dressing, bacon, garlic powder and pepper; mash potato mixture. Stir in cheese.

GARLIC MASHED POTATOES

Steps:

• Peel potatoes and quarter lengthwise; cut crosswise 1/2 inch thick. In a 5-quart saucepan, combine potatoes and garlic cloves; cover with water (about 8 cups) by 1 inch. Add 1 tablespoon salt.
• Bring to a boil; reduce heat, and simmer until potatoes are easily pierced with the tip of a paring knife, 25 to 30 minutes.
• Drain; return garlic and potatoes to pan. Stir over medium-high heat until dry, 1 to 2 minutes. Remove from heat.
• In a small saucepan, bring milk to a boil; pour over potatoes. Add butter and 1 teaspoon of salt. Mash until smooth and creamy.

BACON CHEDDAR MASHED POTATOES

Steps:

• Place potatoes in a large saucepan and cover with water; bring to a boil.
• Reduce heat; cover and cook for 20 minutes or until tender.
• Drain.
• Add the milk, mayonnaise, chives, garlic powder and pepper; mash potatoes.
• Stir in cheese and bacon.

CHEESY MASHED POTATOES WITH BACON

Steps:

• Cook potatoes in large saucepan of boiling water 20 min. or until tender; drain potatoes. Return to saucepan.
• Mash potatoes. Add dressing, bacon, garlic powder and pepper; mix well.
• Stir in cheese.

STILTON, BACON & GARLIC SMASHED POTATOES

Steps:

• Preheat oven to 400°. Cut stem ends off unpeeled garlic cloves. Place cloves on a piece of foil. Drizzle with oil; wrap in foil. Bake until cloves are soft, 35 minutes., Meanwhile, place potatoes in a Dutch oven; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, until tender, 15-20 minutes., Unwrap garlic cloves; cool 10 minutes. Squeeze garlic from skins. Mash with a fork., Drain potatoes; return to pan. Coarsely mash potatoes, gradually adding butter, cream cheese, garlic and enough milk to reach desired consistency. Stir in Stilton cheese, bacon, 2 tablespoons parsley, pepper and salt. Sprinkle with remaining parsley.