Loaded Mashed Potatoes
2 heads garlic
6 pounds Idaho potatoes, peeled and quartered
2 teaspoons freshly ground black pepper
1/2 cup butter
1 (12-ounce) carton sour cream
1 (8-ounce) block sharp white Cheddar, grated
1 1/2 pounds cooked bacon, julienned
Preheat oven to 350 degrees F.
Cut tops off 2 garlic heads. Wrap in foil and roast for 30 minutes. When
cool enough to handle remove the flesh from the garlic heads and set aside.
In a large stockpot, cook potatoes in enough salted water to cover for 10 to
15 minutes or until tender.
Drain and return to stockpot. Beat with an electric mixer until smooth;
adding 3 tablespoons salt, pepper, butter, garlic and sour cream. With a
spatula stir in cheese and bacon. Add more salt and pepper, if necessary.
Cook Time 45 min Level Easy
Yield 8 servings
Recipe Courtesy of Paula Deen