2 lb Potatoes, peeled, in chunks, best Yukon Gold
2 Cloves garlic, peeled and sliced
2 Bacon slices, diced
1/2 cup Chopped onion
1 can (7 oz) chopped green chilies, drained
4 tbsp Unsalted butter, room temperature
1/2 cup Heavy cream or milk, warmed (up to 3/4)
1 cup (4 oz.) white cheddar or pepper jack, cheese, grated
Salt and freshly ground pepper, to taste
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* In large pot of boiling salted water, cook potatoes and garlic until tender, about 20 minutes. * In medium skillet over medium heat, saute bacon until crisp. Drain bacon on paper towels. * Remove all but 2 tsp. bacon drippings from pan. Saute onion until softened, stir in green chilies, and cook 1 minute more; set aside. * Drain potatoes and discard garlic. Force potatoes through a potato ricer or mash with a potato masher. * Beat in butter. Beat in cream and cheese. Season with salt and pepper. Fold in green chili mixture and bacon. Spoon into serving bowl and serve immediately.
Makes 4 to 6 servings. MC formatting by bobbi744@sojourn.com
NOTES : Winners of the "LIVE" Favorite Family Recipe Contest WEDNESDAY, APRIL 16 MASHED POTATOES winner: John Hanrahan from Olympia, Washington Recipe by: http://www.tvplex.com/BuenaVista/RegisAndKathieLee/Recipes.h Posted to MC-Recipe Digest V1 #577 by Roberta Banghart <bobbi744@sojourn.com> on Apr 18, 1997
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