No list of "Top Five" side dishes that does not include a mashed potato recipe is simply showing off. We love mashed potatoes and everyone has an opinion. Some like smooth and creamy, some like lumpy with texture, some are horrified when the skins of a potato are included and some prefer the extra fibers and vitamins that are in the skins.Check out almost any Holiday table menu and mashed potatoes are there.
To me, it gets no better than this recipe. Minced Apple for sweetness, Crispy Bacon for texture, salt and flavor, Cream Cheese for extra cheesy creaminess and Butter for buttery richness.
I like my potatoes lumpy, so I use both Russet Potatoes (They hold their shape a little better to make lumps), but also I use equal amounts of Red Potatoes (They creamy better). I am also a big advocate of leaving the peals on. I like the look, texture and the health benefits.
Oh, and the bacon fat stays in the potatoes!!!
Ingredients:
2 pounds Russet Potatoes
2 pounds Red Potatoes
1/2 pound Bacon, thick cut, diced
1 Granny Smith Apple, peeled, cored and diced
1 medium Onion, minced
1 package Cream Cheese, 8 ounces
4 TBS Butter
Milk as needed
- Wash, scrub and cut the eyes out of the potatoes, slice and dice them into silver dollar size pieces. Boil until tender throughout
- Meanwhile, dice the Bacon, fry in skillet, reserve the bacon drippings and allow the bacon to drain on paper towels.
- Meanwhile, dice the apple and add to the HOT bacon drippings, sautee for 3 minutes
- Meanwhile, mince the onion, add to the apple after the three minutes, sautee for another 2 minutes.
- In a LARGE Bowl (I Mix in a Kitchenaid mixer), combine everything except the milk. Mash or mix with the dough hook attachment until all combined, cheese and butter has melted into the potatoes.
- Add milk as needed to reach desired creaminess. Since I like mine lumpy, I do not need any milk. Continue to mix until you reach your desired amount of lumps (or no lumps)
- Serve and enjoy the reaction!
For the time being...
Click the image to the left for a printable copy of this recipe. When the large image appears, right click the image and select "Copy Image". Then open a word document file, click paste and print. Prints on an 8 1/2 by 11 sheet of paper.
Soon, it will become a PDF file that you simply have to click at print.