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I love potatoes. I know they’re not exactly the best for me since I am diabetic, but that doesn’t stop my love of them. Part of the reason for my love of potatoes is how versatile they are. They’re great as a side dish recipe or they can be used in your favorite breakfast recipe too! Mashed, fried, boiled, diced or as hash browns, they’re one of my favorites. It’s a lucky thing for me to that potatoes are gluten free since my doctor put me on a gluten free diet a few months back. Like I said, it’s a good thing for me because this bacon cheddar mashed potatoes recipe is one of my favorites.
This really is one of my favorite potato recipes hands down. It’s only second to my bacon, egg and cheese breakfast casserole recipe. My leftover baked potato bake recipe comes in close too. We eat potatoes so much that I would honestly have a hard time choosing between the three recipes to be honest.
Bacon Cheddar Mashed Potatoes Recipe
As if having yummy potatoes and cheese wasn’t enough, these bad boys are packed with bacon too giving it a smoky and of course, bacon flavor. The sour cream, cheddar and bacon all combine with the potatoes to create amazing flavor.
These cheddar bacon mashed potatoes make a great side along side our grilled steak with blue cheese butter or our crockpot chicken thighs and veggies. Whatever you eat them with, I am positive you’ll fall in love with them like I have!
To start making your cheddar bacon mashed potatoes, cut the bacon into small strips and fry until crispy. Drain and reserve the bacon grease if you use bacon grease for cooking. Chop the bacon into small pieces using a sharp knife.
Potato Recipes
Once the potatoes are tender, drain them into a colander and put them into a large mixing bowl. Allow them to cool slightly. Once they’ve cooled a bit, mash them. If you want a more home style texture, mash them with a manual potato masher. For a more whipped texture, use an electric hand mixer.
Next, scrub the potatoes with a vegetable scrubber then quarter the potatoes. If you really want to make sure they’re clean, wash them with our homemade vegetable wash. Add the potatoes, a pinch of salt and the water to a large stockpot and bring to a boil. Cook until potatoes are tender.
After you’ve mashed the potatoes a bit, add the milk, butter and sour cream and mix well. Start with 3/4 cup milk and add more as needed to achieve the texture you want. For thicker potatoes, use less milk and beat less. For creamier potatoes, use more milk and mix more.
Once you’ve reached your desired consistency, add the shredded cheese and bacon pieces. If you would like to garnish the potatoes with bacon, be sure to reserve a small amount to do so with. Use awooden spoon to gently mix the cheese and bacon into the potatoes.
Garnish the potatoes with bacon pieces and chives if desired. Serve while they’re warm.
These bacon cheddar mashed potatoes do freeze well. To turn it into a freezer recipe, simply make as directed then cool completely. Freeze in an air tight food storage container. To use, thaw and heat.
Bacon Cheddar Mashed Potatoes
Ready for the most amazing potato recipe you’ll ever try? This bacon cheddar mashed potatoes recipe is delicious! Try them once and you’ll never go back!
8 cup russet potatoes (cleaned and quartered)
10 cup water
1 pinch salt
3/4-1 cup milk
2 tbsp butter (melted)
3 tbsp sour cream
1 cup cheddar cheese (shredded)
4-6 slices bacon (cooked)
salt (to taste)
pepper (to taste)
chives (optional)
Cut bacon into small strips and fry until crispy.
Chop bacon into smaller diced pieces.
Wash and quarter potatoes.
Add potatoes, pinch of salt and water to a large pot. Cook until potatoes are tender.
Drain potatoes and add to a large mixing bowl. Allow potatoes to cook slightly.
Mash slightly using a manual potato masher or electric mixer.
Add milk starting with 3/4 cup, butter and sour cream.
Mix until combined and you reach a consistency you like. Add more milk for creamier potatoes.
Gently stir in cheddar cheese and bacon. Reserve a small amount of bacon for garnishing if desired.
Serve warm garnished with chives and bacon pieces if desired.
Soaking potatoes in water helps remove excess starch. Excess starch can inhibit the potatoes from cooking evenly as well as creating a gummy or sticky texture on the outside of your potatoes. Cold water is used because hot water would react with the starch activating it, making it harder to separate from the potatoes.
You can use what you have on hand: Flour, cornstarch, or powdered milk are all solid options that are probably already in your pantry. Potato flour and potato starch would work as well. Stir in the thickening agent gradually, about a tablespoon at a time, until the potatoes have reached your desired consistency.
Just a pinch of baking soda is all you need to create mashed potatoes as soft as clouds. When you add baking soda, it reacts with the heat of the dish and the acid in the milk or cream to create small air pockets throughout the mash. These air bubbles translate to light and airy bites. Yum!
Sour cream adds a little bit of tangy flavor and a boost of richness to mashed potatoes. It's a fun change from the standard milk or cream and butter combo usually flavoring mashed taters. You can even try your hand at making homemade sour cream from heavy cream!
The main reasons to cut the potatoes and pre-soak in water are: To allow the excess starches and sugars to be removed from the outer surface of the fry strips AND to keep the potatoes from browning prematurely from exposure to air. Covering in water helps the potato from turning a dark color.
Drop a whole russet into the pot and by the time the outside has cooked through, the inside will still be raw. Larger potatoes should be cubed to ensure they cook evenly (peeled first if desired). Smaller potatoes tend to have thin skins and can be boiled whole, no peeling required.
Runny potatoes can happen for a few different reasons. Too much liquid: This is the most common reason. In the mashing process you may have added too much milk or broth. Boiled too long: Boiling your potatoes for too long can make them water-logged, which (you guessed it) can contribute to runny mashed potatoes.
For mashed potatoes that are smooth without being gummy, a potato ricer is your best bet. It gently presses the potato into fine pieces, so all that's left to do is add your liquid and a pat or two of butter.
On the other end of the problematic mashed potato spectrum, we have the dreaded stiff and gluey mashed potatoes. As already discussed, pastiness is caused by too much potato starch being worked into the mashed potatoes.
Garlic – For savory depth of flavor. Unsalted butter – For richness and buttery flavor. Milk – It smooths the starchy potatoes into an incredibly creamy mash. Use whole milk for the creamiest results.
The addition of a mildly acidic vinegar to a starchy veggie like potatoes not only deepens the flavor profile, but it also helps to tenderize the tubers.
They just taste rich (almost impossibly so). They do, however, feel creamy, because egg yolks are also emulsifiers (and are, in fact, the ingredient in mayo that makes it an emulsifier). The yolk emulsifies water and fat to create a cohesive, velvety bite, while providing a little fat and body of its own.
If you're pressed for time, the slightly sticky, cut potatoes should be soaked for a minimum of 15 minutes. However, a longer soak time may allow more starch to be removed. So, if you can prep the fries ahead of time, a few hours of soaking can help make them even crispier.
Why use salt water for soaking potatoes? There's moisture naturally found in potatoes, and moisture is drawn to higher concentrations of salt. (This is a process called osmosis.) So, if you put the potatoes in a salt water bath, that will help draw out some of their moisture, resulting in crispier fries.
Cooking your potatoes in very generously salted water—about a tablespoon of water per pound of potatoes—means the potatoes will be seasoned all the way through. Once mashed, they'll need a lot less salt on the back end.
Just be sure to store peeled potatoes in water for no more than 24 hours. After that, the cool refrigerator air will convert the starches in the potatoes to sugar, causing the flavor and texture of the spuds to change.
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