Mashed Potatoes With Bacon And Chives Recipes

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.

BACON, CHEESE, AND CHIVE MASHED POTATOES

Steps:

• Cut potatoes in fourths and cut off all black spots.
• Put in large pot with cold water and add 2 cloves of garlic, slightly crushed, on stove on high.
• When water boils add 1 tbs of salt; cook till when poked with knife it easily comes out.
• Mince and sauté remaining garlic with EVOO till brown and caramelized.
• Drain potatoes and remove garlic cloves.
• Mash and add sautéed garlic and remaining ingredients.

SOUR CREAM MASHED POTATOES WITH BACON AND CHIVES

Steps:

• Put the potatoes in a medium pot, cover with cold water and add 2 tablespoons salt. Bring just to a simmer and cook the potatoes, uncovered, until tender, about 45 minutes. Drain.
• Peel the potatoes and return them to the pot (if desired, pass them through a ricer or food mill after peeling). Mash the potatoes with the sour cream and butter using a fork or potato masher. Stir in the bacon, chives, 2 teaspoons salt and freshly ground pepper to taste.
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CHEESE & CHIVE MASH WITH BACON

Steps:

• Put the potatoes in a large pan of salted water, bring to the boil and simmer for 15 mins or until completely tender. Drain well. Meanwhile, fry the bacon until crisp.
• Mash the potatoes until smooth, then stir through the milk, cheese, nutmeg, bacon pieces and half the chives. Season, then sprinkle over the remaining chives to serve.

LOADED MASHED POTATOES WITH BACON AND CHEDDAR

Steps:

• Preheat oven to 350 degrees. Peel potatoes, and cut into 1-inch chunks. Place in a large saucepan, and add enough cold water to cover by about 2 inches. Bring to a boil over medium-high heat, and reduce to a simmer. Cook until tender and easily pierced with a paring knife, about 20 minutes. Transfer to a colander to drain; 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, andcrumble 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 theonion and any onion juice, chives, 2 cups 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 cheese. Bake until top is slightly golden and potatoes are heated through, about 30 minutes. Remove from oven; garnish with remaining bacon. Serve immediately.