Fully Loaded Mashed Potatoes
Posted on January 31, 2011 by Leslie Blythe 1 comment
Bangers & Smashed
Yesterday, we went to a brewery that has no sign, and it’s down a very dumpy little street in a warehouse. We nervously opened the door and immediately knew we were in the right place.
It’s a microbrewery that is attached to a public tap-room, where they make amazing unique beers. As they do not serve food, they encourage patrons to bring their own food or make a visit to the local food trucks/vendors that they have outside.
Fully Loaded Mashed Potatoes
Serves 8
2 heads garlic
6 lb Idaho potatoes, peeled and quartered
Salt
2 tsp freshly ground black pepper
1/2 cup butter
12 oz sour cream
8 oz sharp white Cheddar, grated
1 1/2 lb cooked bacon, julienned
Preheat oven to 350 degrees F. Cut tops off 2 garlic heads. Wrap in foil and roast for 30 minutes. When cool enough to handle remove the flesh from the garlic heads and set aside.
In a large stockpot, cook potatoes in enough salted water to cover for 10 to 15 minutes or until tender. Drain and return to stockpot. Beat with an electric mixer until smooth; adding salt, to taste, pepper, butter, garlic and sour cream. With a spatula stir in cheese and bacon. Add more salt and pepper, if necessary. Serve immediately.
