This came from Our Best Bites. They are a nice change from regular mashed potatoes and you don’t need gravy. Russet potatoes are perfect for mashing because they are naturally high in starch, so they become light and fluffy. These were a hit at our house.
- 3 pounds russet potatoes
- 1/4 cup real butter, softened
- 1/2 cup sour cream
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1/4 teaspoon garlic powder
- 1/2 cup shredded sharp cheddar cheese
- 1/4 cup green onion
- 6 ounces ( 1/2 of a 12-ounce package) bacon, cooked until crisp and crumbled
- heavy cream, if needed
- Peel and cut the potatoes into uniform pieces; this helps them cook evenly
- Add potatoes to a large pot, add enough water to cover potatoes.
- Bring to a boil and boil until potatoes are very tender. Slightly overcook the potatoes; you want them to start to crumble when pierced with a fork. Undercooked potatoes will become pasty.
- Drain potatoes, I like to use a potato ricer, it makes light and fluffy mashed potatoes. You can use a electric mixer.
- Add butter, sour cream salt and pepper and garlic powder to potatoes. Fold in the remaining ingredients by hand. I liked a little creamier potatoes so I add a little heavy cream, warmed up.
- Reserve 2 tablespoons of bacon to top the potatoes when serving. If you want you can also add a little cheese and onions to the top also.