10 large russet potatoes, peeled, cubed, boil until soft and drain water
add 1 C. shredded cheddar cheese
1/2 C. (1 stick) butter
1/2 C. heavy whipping cream
.
1/2 C. milk
season to taste with salt and pepper
if potatoes appear dry add milk until desired creaminess is achieved.
mash or whip until smooth
pour into baking dish top with cooked bacon and cheese bake at 350* until cheese is melted
picture from www.chaosinthekitchen.com
I grew up with these except that my mom baked the potatoes and then halved them, took all the good stuff out, mixed it with more good stuff and put the stuff back in the potato skins and sprinkled with cheese and baked until the cheese was melted. They are soooo good! Well, I guess I know what side dish we are having with dinner tonight! (As soon as I figure out what's for dinner, anyway)
ReplyDeleteSuch a hearty dish!
ReplyDelete