Email to Debbie Wharton Howell      

Recipe Categories: mystic6799's HOME PAGEAPPETIZERS BarCookies BBQ BEVERAGES BREAD BREADMACHINE BREAKFAST CAKESandPIES CANDY CASSEROLES CHEESECAKE CleanEating COOKIES CROCKPOT CUPCAKES DESSERTS DIABETIC EGGS ETHNIC FISHandSEAFOOD FRUIT GameMeat GlutenFree GritsGrains HerbalRemedies IceCream IndoorGrill JAMSandJELLIES MARINADES MEATS MiamiMediterraneanDiet PASTA PASTRIES PaulaDeen PetFood PIZZA POULTRY RachaelRay RICE SALADandDRESSING SANDWICHES SAUCES SEASONINGS SNACKS SOUPSandSTEWS VEGETABLES VEGETARIAN Wings

Green Onion-And-Bacon Mashed Potatoes




Source of Recipe


Southern Living Spring 2002






Recipe Introduction


Cook and crumble bacon ahead of time to make this dish faster. If you're in a hurry, substitute frozen mashed potatoes.





List of Ingredients



• 4 large baking potatoes, peeled and cut into 2-inch pieces*
  
• 2 cups (8 oz) shredded colby-Monterey Jack cheese
  
• 6 to 8 bacon slices, cooked and crumbled
  
• 4 green onions, chopped
  
• 2 garlic cloves, pressed
  
• 1/2 cup sour cream
  
• 1/4 cup butter or margarine, softened
  
• 1 1/2 tsps salt
  
• 1/2 tsp pepper
  






Instructions



1. Combine potato and water to cover in a large Dutch oven; bring to a boil, and cook 25 minutes or until tender. Drain.
   
2. Mash potato with a fork or poato masher; stir in cheese and remaining ingredients. Serve immediately.
   






Final Comments


Makes 6 to 8 servings


TO LIGHTEN: Substitute shredded light Mexican cheese blend, reduced-fat bacon, and nonfat sour cream; reduce butter to 2 T.

*1 (22 oz) pkg of frozen mashed potatoes may be substitutued. Prepare potatoes according to package directions; stir in cheese and remaining ingredients.