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| Loaded Mashed Potatoes |
"This is like the best parts of a loaded baked potato and traditional mashed potatoes all rolled into one. For extra fun, take your leftovers, add some milk or cream, reheat, and you've got a kickin' loaded potato soup!"
Ingredients :
- 4 slices bacon, or more to taste
- 3 pounds potatoes, or more to taste, peeled and cut into chunks
- 1/2 cup butter
- 1 (16 ounce) container sour cream
- 8 ounces shredded Cheddar cheese
- 1/2 chopped fresh chives (optional)
- salt and ground black pepper to taste
Instructions :
| Prep : 15M | Cook : 8M | Ready in : 45M |
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- Place the bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on paper towels.
- Place potatoes into a large pot of lightly salted water; bring to a boil, reduce heat to medium-low, and simmer until tender, about 20 minutes. Drain potatoes and return them to the pot.
- Mash butter into the potatoes with a potato masher or electric hand mixer until melted completely into the potatoes; add sour cream and continue to beat until combined. Crumble bacon into the potato mixture; add Cheddar cheese and chives and stir. Season potatoes with salt and pepper.
Notes :
- Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
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