Best Mashed Potatoes With Bacon And Blue Cheese Recipes

BLUE CHEESE MASHED POTATO WITH BACON

Steps:

• Peel the potatoes and cut into chunks. Put into a pot and cover with cold water. Put on high on the hob and bring to the boil. Boil for around 20 minutes until the potatoes are soft.
• While the potatoes are boiling, cook the bacon - either in a frying pan or oven. Once cooked, put to one side to cool and crisp.
• When the potatoes are cooked, drain the water and return to the pot. If using a potato rice, pass the potatoes through this and into the saucepan.
• Add the sour cream, whipping cream, butter and a generous pinch of salt and pepper to the potatoes and mash (or mix until combined if you have used a ricer). Keep going until you have a smooth consistency.
• Break the cheese into small pieces and add to the potatoes, then break the bacon into small pieces and add in.
• Combine well and serve.

BLUE CHEESE & BACON MASHED POTATOES

Steps:

• Peel and dice the potatoes. Place in a pot and fill with water to about an inch above the potatoes. Sprinkle with salt and bring to a boil.
• Reduce heat, simmer for 15-20 minutes or until potatoes are tender. Drain.
• Add butter, milk, sour cream and about 1/2 of the blue cheese to the potatoes. Mash until creamy. Season with salt and pepper to taste.
• Sprinkle the bacon into the mashed potatoes and mix until the pieces are spread throughout.
• Sprinkle with blue cheese, mix gently, and serve immediately.

BACON-CHEDDAR MASHED POTATOES

Steps:

• Simmer 2 pounds small potatoes in salted water until tender, about 20 minutes; drain. Cool slightly, then peel. Heat 1 cup milk with 1/2 stick butter. Mash the potatoes with the hot milk and stir in 1 cup shredded cheddar. Top with crumbled cooked bacon and sliced scallions.

BACON-AND-CHEESE SMASHED POTATOES

Steps:

• Put the potatoes in a large saucepan and cover with cold water by 1 inch. Season generously with salt and bring to a boil. Reduce the heat to medium and simmer until very tender, about 15 minutes.
• Meanwhile, cook the bacon in a large skillet over medium heat until crisp, 7 to 8 minutes; transfer to a paper towel-lined plate.
• Drain the potatoes and return to the saucepan over low heat; cook until any remaining water evaporates, about 2 minutes. Add the butter, then gradually mash in the sour cream with a potato masher. Stir in the bacon and chives, reserving 1 tablespoon of each. Transfer to a serving dish; top with cheddar and the remaining bacon and chives.

BLUE CHEESE MASHED POTATOES

Steps:

• Place potatoes in a large stockpot and cover with cold water. Add salt and bring to a boil over high heat. Reduce to medium and cook until fork tender. Drain well. Add back to the pot that they were cooked in.
• Meanwhile, heat butter and cream until hot. Add the crumbled blue cheese and stir together. Add sauce to potatoes and mash until smooth. Season with salt and pepper.

GARLIC MASHED POTATOES WITH ROASTED GARLIC CHEDDAR AND BACON

Steps:

• 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.
• 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.
• 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.
• 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.

BACON MASHED POTATOES

Steps:

• Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 10-15 minutes or until tender. Drain. , Transfer to a large bowl. Add the milk, mayonnaise, chives, garlic powder and pepper; mash potatoes. Stir in cheese and bacon.

MASHED POTATOES WITH BACON AND BLUE CHEESE

Steps:

• Place the potatoes in a large pot and add 2 teaspoons salt and enough cold water to cover. Bring to a boil. Reduce heat and simmer until the potatoes are very tender, 20 to 25 minutes. Drain and return the potatoes to the pot.
• Meanwhile, in a large skillet, cook the bacon over medium heat until crisp, 5 to 8 minutes. Transfer to a paper towel-lined plate. Let cool, then crumble or chop.
• Combine milk, butter, ½ teaspoon salt. Warm in the microwave for 45 seconds. Pour over potatoes, add ¼ teaspoon pepper to the potatoes and mash to the desired consistency.
• Fold in the bacon and top with the blue cheese.