Bacon, Cheese and Garlic Mashed Potatoes

Summary

• Source: Emeril Lagasse
• Genre: Side Dish
• Active Prep Time: 30 minutes
• Cooking Time: 30 minutes
• Total Time: 1 hour
• Servings: 4 to 6

Ingredients

• 3 pounds of baking potatoes (e.g., russet, red or Yukon gold)
• 1-1/2 tsp salt
• 1/2 cup half-n-half (original recipe called for heavy cream)
• 4 tbsp butter
• 4-6 cloves fresh garlic, chopped
• Black pepper to taste
• 8 slices of bacon, cooked until crisp and crumbled
• 1/2 pound sharp cheddar cheese, grated
• 1/4 cup sour cream
• Chopped chives, fresh or dried (optional)

Directions:

1. Peel potatoes and cut into 1-inch cubes. Place the potatoes and 1 tsp salt in a large saucepan or stock pot and cover with water by one inch. Bring to a boil. Reduce heat to a simmer and cook until potatoes are fork tender (about 20 minutes).
2. Drain the potatoes in a colander and return to the cooking pot. Add dairy, butter, garlic, 1/2 tsp salt, and black pepper. Place the pot over medium-low heat and mash with a potato masher to incorporate the ingredients. Mash until texture is light and fluffy (roughly 4-5 minutes).
3. Add bacon, cheese, sour cream, and chives. Stir until thoroughly combined. Season to taste with salt and pepper. Serve immediately.