Oven Roasted Mashed Potatoes


I love vegetables, I love bacon…  and I especially love it when I can mix the two
together. This savory recipe is amazing and it is simple to make and have
on hand to throw in the oven at the last minute.

I always make a double batch and wrap it twice in tin foil and freeze it for a day
when I am on overload and need that little extra bit of help at dinner time.

Oven Roasted Mashed Potatoes

5 lbs. baby red potatoes
½ c. butter
1 tsp. onion salt
2 tsp. kosher salt
½ to 1 c. cream
¼ c. sharp cheddar cheese
1 lb. bacon

Clean potatoes; do not peel. Cut potatoes into quarters. Fill a stockpot  with hot
water and salt; bring to a boil. Add potatoes and let boil for 10 to 12 minutes. Make
sure the potatoes are soft but firm. Test with a fork. Do not overcook or the mashed
potatoes will be watery and lose flavor.

While potatoes are boiling, cut cold bacon into small pieces and sauté in a heavy skillet. Set aside.

Preheat oven to 375°. When potatoes are  done  pour  into  a  colander  and quickly
discard the water. Put potatoes back  into  original  pot.  Add  butter and  allow  to
melt;  fold  in  cream.  Whip potatoes with an electric mixer until desired consistency.
Add onion salt and blend well. Fold in bacon and place in a buttered 9 x 13 pan. Garnish
with cheese and bake for 25 to 30 minutes.

This recipe is from The Gathering of Friends Volume 5


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