Bacon Onion Horseradish Mashed Potatoes Food

BACON-HORSERADISH POTATOES

Steps:

• Peel potatoes and cut them into chunks. Cover potatoes with water and bring to a boil; salt water and boil 12 to 15 minutes until tender. Drain and return to hot pot.
• While potatoes cook, heat a small skillet with a drizzle of extra-virgin olive oil over medium-high heat. Brown the bacon then drain and reserve.
• Mash potatoes with bacon, sour cream, horseradish and pepper.

HORSERADISH MASHED POTATOES WITH CARAMELIZED ONIONS

Steps:

• Melt 1/4 cup butter in large skillet over medium heat. Add onions; sauté until deep golden, about 30 minutes. Add vinegar and thyme. Reduce heat to low; sauté 4 minutes. Season with salt and pepper.
• Meanwhile, cook potatoes in large pot of boiling salted water until very tender, about 20 minutes. Drain. Return to same pot; mash until smooth. Add 6 tablespoons milk, horseradish and 6 tablespoons butter; stir to blend. Thin with 2 tablespoons milk if necessary. Season with salt and pepper.
• Transfer potatoes to serving dish. Spoon onion mixture atop potatoes. (Can be prepared 8 hours ahead. Cover with foil and refrigerate. Rewarm in 350°F oven about 30 minutes.) Serve hot.

MASHED POTATO BACON HORSERADISH BAKE

Steps:

• Peel, cube and boil potatoes in salted water. Drain and mash with sour cream, milk, and butter. Add horseradish and mix well. Chop bacon and saute in olive oil. Cook until crisp. Remove bacon from pan and add finely chopped onion and finely diced garlic. Saute until lightly browned. Finely chop parsley. Add onion, garlic, bacon, parsley, cheese, salt, and pepper to mashed potatoes. Add more milk if mixture seems too thick. Transfer mixture to a buttered casserole dish. Lightly dot with additional butter and bake at 350 degrees until top is lightly browned. Cooking time does not include boiling potatoes.
• Substitute your favorite cheese in this recipe. Cheddar is a good one.

BACON-HORSERADISH SMASHED POTATOES

Steps:

• Put the potatoes, garlic and thyme in a medium saucepan, cover with cold water by about an inch and season generously with salt. Bring to a simmer over medium heat and cook until the potatoes are very tender and a thin knife will easily pierce through the center of the potatoes, about 20 minutes. Drain and discard the thyme.
• Heat the milk in a microwave-safe bowl or measuring cup in the microwave until hot, about 1 minute. Using a potato masher or large fork and adding the hot milk gradually, smash the potatoes and garlic into a chunky puree. Stir in the butter, horseradish, sour cream and bacon; season with salt and pepper.

OPRAH'S CLASSIC MASHED POTATOES

Steps:

• Wash potatoes well, leaving the skins on.
• Cut the potatoes in half lengthwise. Place in a kettle and fill with enough water to cover potatoes.
• Bring to a boil, reduce heat and simmer until potatoes are very tender.
• Drain well and add butter while potatoes are hot. Begin to hand mash.
• Add all remaining ingredients and mash well leaving them just slightly lumpy.
• Makes about 10-12 cups or 6 to 8 servings.

CREAMY BACON AND ONION MASHED POTATOES

Steps:

• Place potatoes into a large pot and fill with enough water to cover. Bring to a boil and cook until tender, about 8-10 minutes, depending on the size of the potato cubes.
• Meanwhile, fry bacon in a large skillet over medium-high heat until evenly browned and crisp. Remove bacon from the skillet to drain on paper towels.
• Add the onions to the bacon grease in the skillet and fry until tender, stirring often. Drain excess grease.
• When the potatoes are done, drain the water out of pot and mash. Mix in the buttermilk (or the buttermilk/whole milk combination) until you get your desired consistency.
• Crumble in the bacon and stir in the onions. You can also stir in between 1-2 tablespoons of the bacon grease if you like. Mix together and serve.

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.

MASHED POTATOES WITH BACON AND CHEDDAR

Steps:

• Preheat oven to 350°F 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 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; let cool, and crumble.
• Using a fork, mash potatoes in pan until light and fluffy; add cream cheese, butter, and sour cream, and stir until combined and smooth.
• Add the onion 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.

BACON MASHED POTATOES

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.

CARAMELIZED ONION AND HORSERADISH MASHED POTATOES

Steps:

• Melt 1 tablespoon butter in a medium nonstick skillet over medium-high heat.
• Add onion and sugar; sauté 10 minutes or until caramelized.
• Remove from heat and stir in vinegar if desired.
• Place potatoes in a saucepan and cover with water.
• Bring to a boil; reduce heat and simmer for 15-20 minutes or until tender.
• Drain and return potatoes to pan.
• Add 3 tablespoons butter and milk; mash to desired consistency.
• Cook 2 minutes or until thoroughly heated through, stirring constantly.
• Combine Dijon mustard and remaining ingredients in a small bowl, stirring with a whisk until blended.
• Add Dijon mustard mixture and caramelized onion mixture to potato mixture, stirring to combine.
• Serve.

HORSERADISH MASHED POTATOES WITH CARAMELIZED ONIONS

Steps:

• Melt 1/4 cup butter in large skillet over medium heat. Add onions; saute until deep golden, about 30 minutes. Add vinegar and thyme. Reduce heat to low; saute 4 minutes. Season with salt and paper.
• Meanwhile, cook potatoes in large pot of boiling salted water until very tender, about 20 minutes. Drain. Return to same pot; mash until smooth. Add 6 tablespoons milk, horseradish and 6 tablespoons butter; stir to blend. Thin with 2 tablespoons milk if necessary. Add 1 to 2 tablespoons more butter if necessary. Season with salt and pepper.
• Transfer potatoes to serving dish. Spoon onion mixture atop potatoes. (Can be prepared 8 hours ahead. Cover with foil and refrigerate. Rewarm in 350ºF oven about 30 minutes). Serve hot.