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

Cheesy Bacon and Sage Mashed Potatoes




Source of Recipe


washington post






Recipe Introduction


Save these rich, decadent mashed potatoes for the coldest, dreariest winter day.





List of Ingredients



• 5 large Yukon Gold or russet potatoes, peeled and cut into 1" pieces
  
• two to three 14.5 oz cans chicken broth
  
• 3 T butter
  
• 2 1/2 cups shredded smoked gouda cheese
  
• 4 slices bacon, diced, fried until crisp and drained
  
• 2 T finely chopped fresh sage
  
• salt and freshly ground pepper, to taste
  






Instructions



1. Place the potatoes and enough broth to barely cover them in a large saucepan and bring to a boil. Cover, reduce the heat to medium low and simmer just until tender, 10 to 15 minutes. Drain the potatoes, reserving the cooking liquid.
   
2. Return the potatoes and 1 cup of the cooking liquid to the pot and, using a potato masher, mash until smooth. Add the butter and gouda and stir until incorporated and melted; do not overmix. If necessary, add more broth to attain the desired consistency. Stir in the bacon, sage and salt and pepper to taste. Serve immediately.
   






Final Comments


8 to 10 servings