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.
CHEDDAR, BACON, AND ONION MASHED POTATOES
This recipe will remind you of a loaded baked potato!
Provided by Jamallah Bergman
Categories Potatoes
Time 35m
Number Of Ingredients 7
Steps:
- 1. Cook bacon until crisp. Drain on paper towels. Crumble bacon; set aside.
- 2. Place potatoes in medium saucepan; add enough water to cover. Bring to a boil. Reduce heat to medium low; cover loosely and boil gently for 15 to 20 minutes or until potatoes break apart easily when pierced with fork. Drain well.
- 3. Mash potatoes until no lumps remain. Add salt,pepper and milk; continue mashing until potatoes are smooth. Spoon potatoes into medium bowl. Top with green onions,cheese and crumbled bacon.
MASHED POTATOES WITH GREEN ONIONS
This special version of mashed potatoes is called "champ" by the Irish- decadent is what I'd call these! These go great with Recipe #54616 and is originally from a 1995 Bon Appetit.
Provided by Leslie in Texas
Categories Potato
Time 55m
Yield 6 serving(s)
Number Of Ingredients 4
Steps:
- Cook potatoes in a large pot of boiling salted water until tender; drain and return to pot.
- Cook over low heat until any water from potatoes evaporates.
- Place a kitchen towel across the top of pot, cover pot with lid and remove from heat; let stand 10 minutes.
- Mash hot potatoes in pot; set aside.
- Butter large serving bowl.
- Bring milk to simmer in medium saucepan.
- Add chopped green onion and simmer 5 minutes.
- Add milk mixture and half of melted butter to mashed potatoes and mix well; season to taste with salt and pepper.
- Spoon potatoes into prepared serving bowl; using back of spoon, make a well in center of potatoes.
- Pour remaining butter into well and serve.
MASHED GARLIC & ONION POTATOES
Garlic lovers unite! This is a really tasty way to serve potatoes but you have to like garlic and onions.
Provided by Bergy
Categories Potato
Time 40m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Cook potatoes until fork tender (about 30 min).
- While potatoes are cooking, heat olive oil in a medium skillet over medium heat.
- Add garlic and onions, cook, stirring frequently until soft and golden (about 10 min).
- Drain potatoes, reserve 1/4 cup liquid.
- Cool potatoes until you can handle them to slip off the skins.
- Cut potatoes into quarters and return to the saucepan.
- Add 1/4 cup potato water, milk, salt & pepper.
- Heat mixture until heated through (about 5 min).
- Mash potato mixture until smooth.
- Stir in onion/garlic & thyme.
- Spoon potatoes into a serving dish; drizzle with butter and serve.
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.
CREAMY BACON AND ONION MASHED POTATOES
I found this recipe on the All Recipes site and knew right away that our family would love it. We all did and now it is one of the favorites in my "keeper" file. Granted, it is high in fat content and calories but is oh-so-good for the occasional splurge -- we usually have it with grilled chicken and a steamed vegetable.
Provided by TasteTester
Categories Potato
Time 1h
Yield 12 serving(s)
Number Of Ingredients 4
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.
Nutrition Facts : Calories 400, Fat 18.7, SaturatedFat 6.6, Cholesterol 32.3, Sodium 499.1, Carbohydrate 44.9, Fiber 4.7, Sugar 10.9, Protein 14
CREAMY MAKE-AHEAD MASHED POTATOES
With five different dairy products, you know this make-ahead mashed potato casserole is going to be super rich and, of course, delicious. It gets even better topped with onions and bacon! -JoAnn Koerkenmeier, Damiansville, Illinois
Provided by Taste of Home
Categories Side Dishes
Time 1h15m
Yield 10 servings.
Number Of Ingredients 12
Steps:
- Place potatoes in a Dutch oven; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, 10-15 minutes or until tender., Meanwhile, in a skillet, cook bacon over medium heat until crisp. Remove to paper towels with a slotted spoon; drain., Drain potatoes; return to pan. Mash potatoes, gradually adding cream cheese, sour cream and butter. Stir in milk and seasonings. Transfer to a greased 13x9-in. baking dish; sprinkle with cheese, green onions and bacon. Refrigerate, covered, up to 1 day., Preheat oven to 350°. Remove potatoes from refrigerator and let stand while oven heats. Bake, covered, about 30 minutes. Uncover; bake 10 minutes longer or until heated through.
Nutrition Facts : Calories 419 calories, Fat 24g fat (15g saturated fat), Cholesterol 74mg cholesterol, Sodium 544mg sodium, Carbohydrate 41g carbohydrate (4g sugars, Fiber 4g fiber), Protein 11g protein.
GREEN ONION POTATOES
Make and share this Green Onion Potatoes recipe from Food.com.
Provided by SharleneW
Categories Potato
Time 25m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Heat oil in large frying pan.
- When hot, add potatoes, cover and cook 6 to 7 minutes; stir twice during cooking.
- Season well and add butter.
- When melted, stir in garlic, onions and remaining ingredients.
- Cook 3 to 4 minutes, uncovered, over medium heat.
- Serve immediately.
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CHEDDAR, BACON AND ONION MASHED POTATOES - PILLSBURY.COM
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4.5/5 (17)Category Side DishServings 4Calories 180 per serving
- Place potatoes in medium saucepan; add enough water to cover. Bring to a boil. Reduce heat to medium-low; cover loosely and boil gently for 15 to 20 minutes or until potatoes break apart easily when pierced with fork. Drain well.
- Mash potatoes until no lumps remain. Add salt, pepper and milk; continue mashing until potatoes are smooth. Spoon potatoes into medium bowl. Top with onions, cheese and bacon.
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- Arrange potatoes in a microwave-safe dish; cover tightly with plastic wrap. Cut a 1/2-inch slit in plastic. Microwave at HIGH 8 minutes or until tender; transfer to a bowl. Microwave buttermilk in a microwave-safe cup 30 seconds; pour buttermilk and oil over potatoes. Mash until mostly smooth.
- While potatoes cook, heat bacon in a skillet over medium heat; cook until crisp, turning frequently. Transfer bacon to a paper towel-lined plate; cool and crumble. Add chopped white onion and sugar to drippings in pan; cook 5 minutes. Stir bacon, onion, salt, and pepper into potatoes. Sprinkle with chopped green onions. Serve potatoes immediately.
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