SPINACH-BACON MASHED POTATOES
Mix up your menu with our Spinach-Bacon Mashed Potatoes recipe. Bacon, baby spinach leaves and minced garlic are mashed together with cream cheese and hearty Yukon golds to make Spinach-Bacon Mashed Potatoes. Spinach-Bacon Mashed Potatoes is a crowd-pleasing twist on a classic dish.
Provided by My Food and Family
Categories Potatoes
Time 30m
Yield 12 servings, 1/2 cup each
Number Of Ingredients 5
Steps:
- Cook potatoes in boiling water in large saucepan 15 to 20 min. or until tender.
- Meanwhile, cook bacon in large skillet on medium heat until crisp. Remove bacon from skillet, reserving 1 Tbsp. drippings in skillet. Drain bacon on paper towels. Add garlic to drippings in skillet; cook 2 min., stirring frequently. Add spinach; cook and stir 1 to 2 min. or just until spinach is wilted. Remove from heat. Crumble bacon; stir into spinach mixture.
- Drain potatoes; return to pan. Add cream cheese spread; mash potato mixture. Stir in spinach mixture.
Nutrition Facts : Calories 140, Fat 7 g, SaturatedFat 3.5 g, TransFat 0 g, Cholesterol 15 mg, Sodium 180 mg, Carbohydrate 16 g, Fiber 2 g, Sugar 2 g, Protein 4 g
BACON-CHEDDAR MASHED POTATOES
Provided by Food Network Kitchen
Categories side-dish
Time 25m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Simmer 2 pounds small potatoes in salted water until tender, about 20 minutes; drain. Cool slightly, then peel. Heat 1 cup milk with 1/2 stick butter. Mash the potatoes with the hot milk and stir in 1 cup shredded cheddar. Top with crumbled cooked bacon and sliced scallions.
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.
BACON-SPINACH MASHED POTATOES
Make and share this Bacon-Spinach Mashed Potatoes recipe from Food.com.
Provided by Mande-kay
Categories Mashed Potatoes
Time 35m
Yield 5 cups, 4 serving(s)
Number Of Ingredients 7
Steps:
- Saute bacon in a skillet over med-high heat until crisp. Drain on paper towel-lined plate.
- Boil potatoes and garlic in a large pot of salted water until tender when pierced, about 15 minute Just before draining, stir in spinach to wilt.
- Drain potatoes, garlic, and spinach; return to pot and cook over low heat 1-2 min to evaporate excess moisture, stirring constantly.
- Add cream, butter, and prepared bacon, Coarsley crush potatoes with a masherl season with salt.
Nutrition Facts : Calories 401.7, Fat 22.7, SaturatedFat 12.4, Cholesterol 64.2, Sodium 181.4, Carbohydrate 43.6, Fiber 6.6, Sugar 2.1, Protein 8.8
BACON, SPINACH AND CREAM POTATOES
Provided by Rachael Ray : Food Network
Categories side-dish
Time 28m
Yield 6 servings
Number Of Ingredients 9
Steps:
- Place potatoes in a pot and cover with water. Bring up to a boil, salt water and cook until tender, 12 to 15 minutes.
- To a small skillet over medium heat add a little extra-virgin olive oil and bacon and brown, 7 to 8 minutes. Add onions and cook until soft, 5 minutes more.
- Drain the potatoes and place back in the hot pot. Add bacon, onions and defrosted spinach to potatoes, mash to combine then add cream. Mash until smooth and season the mixture with salt, pepper and nutmeg.
BACON-SPINACH MASHED POTATOES
Serve these mashed potatoes as a delicious side dish. You can serve it with a roast, with poultry, with a steak even with fish! ;) This dish is tasty enough to eat alone with a green salad! This is a perfect dish with roast turkey or a chicken. The idea started with an eRECIPE from CuisineAtHome., April 21/2009 newsletter.
Provided by Manami
Categories Spinach
Time 35m
Yield 5 cups
Number Of Ingredients 9
Steps:
- Sauté bacon in a skillet over medium-high heat until crisp; drain bacon on a paper-towel-lined plate.
- Boil potatoes and garlic(if not already roasted) in a large pot of salted water until potatoes are tender when pierced, about 15 minutes.
- Just before draining, stir in spinach to wilt.
- Drain potatoes, garlic(if you use the roasted - add it now), and spinach; return to pot and cook, stirring constantly, 1 to 2 minutes to evaporate excess moisture.
- Add cream cheese, cream, butter, and bacon.
- Coarsely crush potatoes with a masher; season with salt and crushed red pepper flakes.
Nutrition Facts : Calories 402, Fat 26.1, SaturatedFat 12.6, Cholesterol 63.3, Sodium 291.8, Carbohydrate 35, Fiber 5.3, Sugar 1.7, Protein 9.1
BACON SPINACH AND CREAM POTATOES
Make and share this Bacon Spinach and Cream Potatoes recipe from Food.com.
Provided by kdsale
Categories Pork
Time 30m
Yield 6-8 serving(s)
Number Of Ingredients 8
Steps:
- Dice potatoes, place in pot and cover with water.
- Bring to a boil, add salt to water.
- Cook until tender (10-15 min.).
- In a small skillet over medium heat, add bacon and brown (7-8 minutes).
- Add onions, cook until soft (5 more minutes).
- Drain potatoes and return to pot.
- Add bacon and onions, and defrosted/drained spinach; mash to combine.
- Add cream and EVOO; mash until smooth.
- Add salt, pepper, and nutmeg.
- Enjoy.
Nutrition Facts : Calories 393.8, Fat 20, SaturatedFat 10.3, Cholesterol 54.5, Sodium 215.2, Carbohydrate 46.4, Fiber 7.8, Sugar 3.3, Protein 10.7
SAUTEED SPINACH WITH BACON
The bacon gives a nice salty crunch and flavor to this side dish of spinach.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Time 20m
Number Of Ingredients 4
Steps:
- In a large skillet over medium heat, cook bacon until crispy, 5 to 8 minutes. With a slotted spoon, remove bacon, leaving fat in skillet; drain on a paper towel. Set aside.
- Increase heat to high; fill skillet with as much spinach as will fit. Season with salt and pepper. Cook, tossing spinach and adding more as it wilts (it may take up to 2 minutes to fit it all). Continue to cook until tender, 1 to 3 minutes.
- Tilt skillet to drain water from spinach (using slotted spoon or a spatula to hold spinach back). Mix in vinegar; season with salt and pepper. Serve sprinkled with crispy bacon.
SPINACH AND BACON BAKED POTATOES
Make and share this Spinach and Bacon Baked Potatoes recipe from Food.com.
Provided by JustJanS
Categories Lunch/Snacks
Time 1h40m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Preheat your oven to 190c.
- Pierce the potatoes a couple of times, then bake in oven for 1 hour or until tender.
- Meanwhile cook the bacon in a pan until crispy, then add the spinach and cook a couple of minutes more to dry it out.
- Place spinach and bacon in a bowl.
- Allow the cooked potatoes to cool a little, then split lengthways into two halves.
- Scoop the flesh from the potatoes into the bowl with the bacon and spinach; Leave a bit of flesh in the shell to support it.
- Add the sour cream and mash until smoothish.
- Add the sliced green onions and season with salt and pepper; stir through.
- Divide the mixture and fill the potato shells with it; sprinkle a talespoon of parmesan cheese over each.
- Bake in the oven for a further 20 minutes or until well heated through and the cheese browned.
SPINACH MASHED POTATOES
A lot of folks say they don't like spinach-until they try this super side dish. Everyone who has ever tasted it has loved it.-Karen Wald, Dalton, Ohio
Provided by Taste of Home
Categories Side Dishes
Time 1h
Yield 8-10 servings.
Number Of Ingredients 9
Steps:
- Place the potatoes in a saucepan and cover with water; cover and bring to a boil over medium-high heat. Cook for 15-20 minutes or until very tender. Drain well and place in a bowl; mash. Add the sour cream, butter, sugar, salt, pepper and dill; mix well. Stir in spinach., Transfer to a greased 2-qt. baking dish. Sprinkle with cheese. Bake, uncovered, at 350° for 30-35 minutes or cheese is melted.
Nutrition Facts : Calories 229 calories, Fat 14g fat (9g saturated fat), Cholesterol 45mg cholesterol, Sodium 387mg sodium, Carbohydrate 21g carbohydrate (3g sugars, Fiber 2g fiber), Protein 4g protein.
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.
SALLY'S SPINACH MASHED POTATOES
This was one of my mother's best recipes. It is very quick, easy and delicious. A good way for the little ones to eat their spinach!
Provided by Gail Kane
Categories Side Dish Potato Side Dish Recipes Mashed Potato Recipes
Time 50m
Yield 8
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease a medium casserole dish.
- Cook spinach according to package directions. Place potatoes in a pot with enough water to cover, and bring to a boil. Cook 15 minutes, or until tender but firm. Drain, cool slightly, and mash.
- In a bowl, mix the spinach, mashed potatoes, butter, sour cream, onion, salt, and dill. Transfer to the prepared casserole dish. Top with Cheddar cheese.
- Bake 20 minutes in the preheated oven, until bubbly and lightly brown.
Nutrition Facts : Calories 354.1 calories, Carbohydrate 31 g, Cholesterol 58 mg, Fat 22.6 g, Fiber 4.6 g, Protein 9.1 g, SaturatedFat 14.1 g, Sodium 511.3 mg, Sugar 1.7 g
BACON SPINACH QUICHE ON MASHED POTATOES
Ready, Set, Cook! Special Edition Contest Entry: Bacon, fresh spinach, goat cheese quiche and "traditionalmashed potatoes" crust. Top with mozzarella cheese.
Provided by Hidemi
Categories Potato
Time 35m
Yield 1 Quiche, 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Preheat the oven to 400 degrees F. Butter and flour 9 inch pie pan.
- Spread Simply Potatoes, traditional mashed potatoes into the prepared pie pan. Press firmly on the bottom of the pan and bake for 15 minutes.
- In the meantime, make filling. Slice bacon and onion thinly. In a skillet, heat 1/2 tablespoon olive oil and cook onion and bacon until tender. Turn off the heat and add fresh spinach. Stir lightly and remove from the heat.
- In a bowl, beat eggs and add milk, heavy cream, salt and pepper. Whisk well.
- When mashed potatoes crust has baked, put crumbled goat cheese on the mashed potatoes crust, put sautéed bacon, onion and spinach, pour egg mixture and sprinkle shredded mozzarella cheese. Bake at 400 degrees F for 20 minutes.
Nutrition Facts : Calories 386.9, Fat 34.8, SaturatedFat 17.6, Cholesterol 178.2, Sodium 441.1, Carbohydrate 4.1, Fiber 0.5, Sugar 1.2, Protein 14.9
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