There’s always potatoes in my pantry, usually several different kinds. We really love potatoes and I make them many different ways. I like certain types for different uses. The Yukon Gold potatoes are my favorite for mashed. The texture is creamy, they have a buttery taste and they even hold well if you need to make them a day ahead of time.
My last post was on my Favorite Glazed Meatloaf, and I made these mashed potatoes to go with that meatloaf. I’ve also made them to go with other meats, unless I’m making gravy, then I just make them plain. I don’t make gravy for meatloaf, so these potatoes are perfect. The bacon, onion and cheese really complimented the meatloaf. I think it’s a perfect dinner and one that we have often, especially at this time of year.
Sitting down at the table for a good home cooked meal is important to me. Sure, we could eat out often, but I would rather eat out at home!
Pinterest Sized Pictures, great for your pins.
- 7-8 med Yukon gold potatoes, peeled and cubed
- 1 Tbsp garlic, minced
- 1 tsp salt
- ⅓ Cup milk
- ½ Cup sour cream
- ¼ Cup green onions. sliced thin, save 1 Tbsp for topping
- 8-10 slices bacon, cooked crisp and crumbled, 3 Tbsp reserved for topping
- ½ Cup cheddar cheese, grated, save 2 Tbsp for topping
- In a large pot, place potatoes, garlic and salt. Bring to a boil and simmer until potatoes are soft and easily pierced with a fork.
- Drain potatoes and mash. Add milk and sour cream. Stir in green onions, bacon and cheese.
- Put in a serving bowl and add toppings, serve at once.
- Note: This recipe can be made ahead of time. Put the mashed potato mixture in an oven safe dish and cover with foil. Refrigerate until ready to use and heat in a 325°F oven, until heated through. Add toppings when ready to serve.