This awesome recipe leaves plenty of room for alteration. Add your favorite herbs, use different type of potatoes or choose turkey bacon, to change the flavors to your taste.
I honestly think that anyone who ever has a taste of these awesome mashed potatoes, will love them forever! You can bake these in smaller ramekins to make individual portions. I always add some blue cheese to mine!
4 lbs redskin potatoes mostly peeled
5 cloves garlic smashed
1/4 cup Kerrygold butter
1 cup Dairy sour cream
1/2 cup Borden heavy cream
4 oz Philadelphia cream cheese
2 cups shredded sharp cheddar cheese
3 green onions sliced
11 slices of bacon cooked and sliced
Salt and pepper to taste
For the Toppings:
2-3 slices of bacon cooked and crumbled
1/2-1 cup shredded sharp cheddar cheese
2 green onions sliced (for garnish)
Wash and dry potatoes, peel about 3/4 of the skin off, chop into large chunks and place in a large pot. Smash the cloves of garlic, add to pot, cover with water and boil for about 15-20 minutes (until potatoes are fork tender).
While potatoes are boiling, preheat your oven to 375 degrees and grease a 13×9″ baking dish.
Drain potatoes and mash slightly with a potato masher. Add butter, sour cream, heavy cream and cream cheese and mash or whip to your desired consistency. I use a hand mixer to whip the potatoes smooth.
Add remaining ingredients (not including the toppings) and stir to combine.
Spoon potatoes into the prepared baking dish, top with the toppings and bake for 25-30 minutes until cheese is melted.
Garnish with sliced green onions.
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Quick tip: You’ll need a 13×9″ baking dish for this recipe.