Loaded Mashed potatoes

There are two types of mashed potatoes I make, one is a roasted garlic and the other is a “loaded” mashed potato.

Typically, I make both types with a 5-pound bag of potatoes (Idaho regular potatoes).

Peel and cut potatoes in quarters. Boil with salt in water.

Once soft, drain and mash with an electric hand mixer (this gives it a smooth consistency rather than using a masher). Add one stick of butter (sometimes I use 1 1/2 sticks). Add one tub (8 0z.) of sour cream, milk and chicken stock. (I usually don’t measure, so just use a little less or a little more of the liquids to reach your desired consistency.) Mix more with the hand blender.

Once the potatoes are at the desired consistency, use a spatula. Don’t over-mix, or it will turn more liquid.

Season with salt and pepper to your liking.

At this point, I separate potatoes into two mixing bowls, one for each variety.

For the roasted garlic variety, roast approximately 4 heads of garlic in the oven for about an hour at 375F with olive oil, salt and pepper. Once done, gather all the roasted garlic out of the bulbs, mash them a little, and dump the roasted garlic (including the oil) into the mashed potato mixture.

For the “loaded” variety, cut about 6 to 8 strips of bacon into little strips (or more if you you wish) and saute them till golden brown. Drain and put to the side. Cut up fresh chives and grate cheddar cheese. Then add the bacon, chives, and cheddar cheese to the mashed potato mixture. Garnish with more cheddar on top.