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Garlic Mashed Potatoes with Roasted Garlic Cheddar and Bacon

Garlic Mashed Potatoes with Roasted Garlic Cheddar and Bacon

Dietz & Watson

Mashed potatoes with Cheddar and cream cheese, sour cream, and bacon make a rich, delicious side dish.

Ingredients {{adjustedServings}} servings

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Original recipe yields 10 servings

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Nutrition

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  • Calories:
  • 629 kcal
  • 31%
  • Fat:
  • 40.8 g
  • 63%
  • Carbs:
  • 42.7g
  • 14%
  • Protein:
  • 24.2 g
  • 48%
  • Cholesterol:
  • 122 mg
  • 41%
  • Sodium:
  • 1114 mg
  • 45%

Based on a 2,000 calorie diet

Directions

  1. Preheat oven to 350 degrees F. Peel potatoes, and cut into 1 inch chunks. Place in a large saucepan, (remove comma) and add enough cold water to cover by about 2 inches. Bring to a boil over medium-high heat, then reduce to a simmer. Cook until tender, about 20 minutes. Drain potatoes, return to pan, cover, and set aside.
  2. Meanwhile, heat a large skillet over medium heat. Add bacon, and cook until crisp and browned, turning once. Transfer to paper towels to drain; let cool, and crumble into pieces.
  3. Using a fork, mash the potatoes in pan until light and fluffy. Add the cream cheese, butter, and sour cream, and stir until combined and smooth. Add the chives, 2 cups cheddar cheese, half the bacon, salt, and pepper. Stir until well combined.
  4. Transfer to a buttered 3 quart baking dish. Top with remaining 1/2 cup cheddar cheese. Bake until top is slightly golden and potatoes are heated through, about 30 minutes. Remove from oven; garnish with remaining bacon. Serve immediately.
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Reviews

naples34102
4
10/27/2014

The absolute star of the show in terms of tonight's dinner. As this recipe's first reviewer I say wow, these are some great potatoes! (Me thinks it just might have a little something to do with the cheese and especially the bacon) I confess I did not make a point to shop for and find the "Dietz & Watson Roasted Garlic Cheddar Cheese," choosing instead to use an awesome Gruyere. I made a small amount of this recipe, using the buttery tasting Yukon Golds, and baked it in a small, oval ramekin.