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.