loaded mashed potatoes

Another thanksgiving, another excuse for mashed potatoes. And this time, we aren’t just serving up your ordinary potatoes, but loaded mashed potatoes.

It’s like the best parts of traditional potatoes combined with the best parts of twice backed potatoes. On steriods.

In fact, these potatoes are so decadent, you might not want to eat anything else on the buffet table.

Ingredients:

5 red bliss potatoes, cut into sixths

1/2 cup sour cream

1/2 cup butter

1/4 cup heavy cream

3/4 cup cheddar cheese

1 tsp salt

3 strips of cooked bacon, crumbled

3 green onions, sliced

Directions:

After cutting potatoes, leaving peel on, place in a sauce pan of cold, salted water. Bring to boil. Continue boiling until potatoes are fork tender. Turn heat to low and drain potatoes.

Return potatoes to pan and back to stovetop. Add cream, butter, sour cream, cheddar cheese and 1/2 tsp salt. Mash to combine. Keep over stove at low temp until butter and cheese have melted and both creams have warmed up.

Remove from stove. Stir in green onions and bacon (or, for a prettier presentation, sprinkle bacon and onions over the top).