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| Photo courtesy of the Cooking Corner. |
For years I used instant boxed mashed potatoes. They were fast and easy and I had 5 kids to feed. As they grew, so did their appetites and somewhere along the way I switched to using real potatoes. They can be made in advance and reheated, with the boxed kind, not so much.
When making real mashed potatoes, it's easy to add flavors to your spuds. I've used garlic, cheese, chives and both red and yellow potatoes. Why not liven it up some?
Recently I was in the mood for some comfort food and made meatloaf and mashed. They're both easy to get started, let go and come back and finish off about an hour later. So while the meatloaf was in for its last bit, I threw some fun flavors into the mashed, a few crumbled slices of leftover bacon (if you can believe bacon was leftover at my house) and of course cheese.
(Children take note - this is a perfect beginner recipe.)
Bacon and Cheese Mashed Potatoes
5 medium potatoes
2 slices bacon, cooked and crumbled fine
1/2 cup shredded cheddar cheese
4 T. butter
salt and pepper
1/8 cup milk
Place clean potatoes in large pot and cover with cold water by at least 3 inches.
Boil until fork tender. Drain, sprinkle with salt and pepper.
With electric hand mixer, or potato masher, mix potatoes with butter and milk until smooth, about 3-4 minutes. Adjust to thickness desired.
Scrape sides of bowl and stir in cheese and bacon.
Mix well, adjust seasoning as needed and keep warm until serving.
Serves 4.
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