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Updated: Feb 26

Bacon and Cheddar Buttermilk Mashed Potatoes!

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Ingredients

2 lbs. russet potatoes, peeled and diced

1/2 cup buttermilk, warmed

1/2 cup unsalted butter (1 stick), room temp.

1 tsp. Kosher salt

6 cloves fresh garlic, finely chopped

1/4 cup sour cream

Salt and pepper, to taste

1 cup extra sharp cheddar cheese

3/4 cup applewood-smoked bacon, cooked crisp and chopped

1/4 cup fresh chives, chopped (optional for garnish)


Instructions

Peel and cut potatoes into quarters lengthwise.

Put potatoes into a large pot and cover with water and 1 tsp. of the salt.

Bring to a boil then reduce to a simmer and cook for 20-30 minutes or until fork tender.

Fry bacon until crisp and place on paper lined plate to absorb excess grease. Chop bacon into pieces and set aside.

Just before potatoes are done heat 1 tbsp. of the butter in a small pan over medium-high heat. Sauté the garlic until fragrant (approx. 1 minute). Set aside and keep warm.

Cook the buttermilk in a small saucepan over low heat to barely warm it; do not let the buttermilk get too hot or it will separate.

Drain the potatoes and put them back into the pot. Add in the remaining butter, cooked garlic, warmed buttermilk and sour cream and mix with hand held mixer. Add in salt and pepper to taste. Stir in cooked bacon.

Stir in the cheese, sour cream, pepper, and salt. Top with more cheddar cheese and chopped chives.


Enjoy! 😉

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