Wednesday, April 9, 2014

Blue Cheese Bacon Mashed Potatoes

Photo courtesy of the Cooking Corner.
     Adding flavors to mashed potatoes is no new thing. I've made garlic, cheese and bacon mashed potatoes through my years of cooking, but wanted to try something new. This time blue cheese and bacon went into the mashed potatoes for a new twist. Adding a touch of sour cream and whipping the spuds well, helped the potatoes come out very creamy with just a hint of the bacon and blue cheese. For a bolder punch of blue cheese, sprinkle some right on top the potatoes.

Blue cheese mashed potatoes with BBQ bacon meatloaf.

Blue Cheese Bacon Mashed Potatoes
6-8 medium golden (Yukon) potatoes
2-3 strips bacon, cooked and crumbled
2/3 cup butter

1/4 cup milk
salt and pepper to taste
1 T. parsley (or chives)
1 tsp. garlic powder
1/4 cup blue cheese crumbles
1/4 cup sour cream

Place potatoes in large stock pot. Cover with cold water by at least 2 inches. Salt water and cook on high, slightly covered, for about 45 minutes. Test with fork at 30 minutes to determine tenderness. When fork pierces easily, turn potatoes off.

Drain water from potatoes and then sprinkle liberally with salt. Add remaining ingredients. Whip well with hand mixer until smooth. Stir edges with large spoon and mix again on high speed.

Variation - make potatoes and add blue cheese and bacon crumbles on individual servings as desired. Serves 4.

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