Mashed Potatoes - two ways!
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5
3 reviews
Excellent
Mashed Potatoes - two ways!
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Everyone likes their mashed potatoes a different way, so why not have TWO kinds of mashed potatoes in one pan! I'm sharing with you French Onion Mashed Potatoes and Cheddar Bacon Mashed Potatoes to bring some pizzazz to your Thanksgiving table.
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Ingredients
- 5 lbs russet potato peeled and quartered
- 1 (8 ounce) package cream cheese softened
- 1 cup sour cream
- 1/2 /2 cup milk
- 1 teaspoon garlic powder McCormick brand
- 1 teaspoon kosher salt
- 1/4 /4 teaspoon black pepper McCormick brand
- 1 cup fried onions French's brand; crispy
French Onion Mashed Potatoes:
- 1 1/2 /2 cups gruyere cheese divided, shredded
- 1/2 /2 cup fried onions French's brand; crispy
Cheddar Bacon Mashed Potatoes:
- 1 cup cheddar cheese divided, shredded
- 4 Bacon cooked and crumbled, strips
- 1/2 /2 cup fried onions French's brand; crispy
- chives optional, chopped for garnish
Instructions
- In a large pot, add the potatoes and cover with water. Boil for 15-20 minutes or until fork tender. Drain.
- Add the cream cheese, sour cream, milk, garlic powder, salt, and pepper. With a mixture blend until smooth.
- Stir in 1 cup of French's Crispy Fried Onions. Separate the potatoes in half in two separate bowls.
- Preheat oven to 350 degrees. Fold a square of aluminum foil into a 2-inch tall strip and place in the middle of a 9x13 inch pan.
- For the French Onion Mashed Potatoes: Stir in half of the Gruyere cheese. Pour the mixture into half of the prepared 9x13 pan. Sprinkle the top with the remaining Gruyere cheese. Add 1/2 cup of French's Crispy Fried Onions around the border of the dish.
- For the Cheddar Bacon Mashed Potatoes: Stir in half of the cheddar cheese and bacon. Pour mixture into the other half of the 9x13 pan. Sprinkle with remaining cheddar cheese, bacon, 1/2 cup French's Crispy Fried Onions, and chives if desired.
- Bake for 15-20 minutes or until the cheese is melted and the onions are golden. Serve.
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Overall Rating
5
3 reviews
Excellent
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