A comforting side of mashed potatoes loaded up with crispy bacon, sharp cheddar cheese, fresh green onions, melted butter, sour cream, ranch seasoning, & other spices.
Potato-Potatah
My mom taught me a simple trick for making mashed potatoes: Boil two potatoes for every person you’re feeding. Truth be told, I’m of the mindset that if I’m going to spend the time and energy cooking, I’m going to make enough for leftovers. So, personally, I typically up this rule to boiling at least 3 potatoes per person being served. Now that’s “girl math,” I can get behind.
Although I used to dice the potatoes prior to boiling in order to speed up the cook time, after doing some research, I determined that this practice actually allows the potatoes to take in too much water while boiling. This can result in starchy, stodgy boiled potatoes that won’t be able to soak up all of those delicious flavors from the butter and spices that you’ll add later on after mashing.
Get Spooky
Want to give your Mashed Potatoes a spooky spin this Halloween season? As pictured below, use a spoon or piping bag to create an apparition worthy of devouring. Then, use caraway seeds or black peppercorns for eyes to create this ghoulish side!
Get Sauced
Mashed potatoes are the ultimate in comfort food. For me, comfort can also be found in a fully-poured glass of wine. It gives you that cozy feeling, making you feel all warm & fuzzy inside. The perfect wine pairing for these Mashed Potatoes: Fully Loaded, is one that enhances the flavors of the milk, butter, and spices, without overpowering the palate. A Cabernet Sauvignon or Pinot Noir with a peppery finish is always a delightful accompaniment to savory sides such as this one. But you may also pair these flavor-packed potatoes with a fresh and soft Sauvignon Blanc.
Get More Sauced
Want more delicious sides to complete your meal? Check out my recipes for Garlic Green Beans with Bacon & Egg, Maple Bacon Bourbon Carrots, and Easy Cheesy Zucchini in the links below.
You can visit: saucedblogger.com and click the Menu option for a full listing of all available recipes. Or, click the Blog option to search for a dish by keyword or phrase. Be sure to follow Sauced on Facebook and Instagram for Sauced Quickies (quick & easy recipes shared solely on my socials), & cocktail recipes on Mixology Mondays, Sauced Saturdays, and more! As always, feel free to like, comment, & share. Stay Sauced out there! Cheers!
Mashed Potatoes: Fully Loaded
Description
A comforting side of mashed potatoes loaded up with bacon, cheese, green onions, butter, sour cream, ranch seasoning, & other spices.
Ingredients
Instructions
- Place the peeled potatoes in a large pot of cold, lightly salted water. Bring to a boil over medium-high heat. Then, reduce heat to medium-low and continue boiling for 10-20 minutes, until tender.
- Drain potatoes and mash, using a stand-mixer, handheld mixer, or potato masher.
- While mashing, gradually add in the milk, butter, sour cream, ranch seasoning, and other spices. Continue mixing and mashing until smooth and creamy.
- At this point, I return the mashed potatoes to the pot I boiled them in (which is typically still warm), and place on the still-warm burner on my stove. If needed, I add more butter and seasoning, to taste, and turn the burner on very low to keep the contents warm.
- Then, fold in the cheese. (David!) Fold. In. The. Cheese. (IYKYK)
- After that, gently stir in the bacon and green onions or chives.
- Serve warm, topped with additional green onions or chives, salt, & pepper (if desired).
Notes
- Dicing the potatoes prior to boiling allows the potatoes to take in too much water while boiling. This can result in starchy, stodgy potatoes that won’t be able to soak up all of the delicious flavors from the butter and spices you’ll add later on after mashing. Therefore, it is recommended that you boil peeled, whole potatoes in order to achieve the best results.