Killer Mashed Potatoes – Junk Food Post #3

Written by on in recipes, vegetarian

And the beat rolls on.  Hopefully by now, most everyone has abandoned their resolution and is pleasantly enjoying their wave of delicious comfort food.  Today’s edition is dedicated to my wife because I first made Killer Mashed Potatoes for her.

Killer Mashed Potatoes

What makes them killer?  Well, two things really.  First, they are really, really good or as Guy Fieri would say (“killer”.)  Secondly, they use so much cream and butter that … well, you get the picture.  So yes, these potatoes are definitely a sometimes food, but who cares?!  We have some resolutions to break!

Making Killer Mashed Potatoes

This one is pretty simple and can be done in one pot unless you want to add faux bacon (or real bacon.)

You need:

  • (Optional) 4 slices faux bacon or real bacon
  • 4 tablespoons olive oil*
  • 4 pounds of potatoes, cut into pieces
  • 2 tablespoons garlic powder
  • 1 tablespoon black pepper
  • 1 stick butter
  • 1 cup heavy cream
  • 1/2 cup Romano cheese

* You only need 1 tablespoon of olive oil if you are using real bacon

In a skillet, heat the olive oil over medium-high heat.  Add the faux bacon and cook until it is crunchy.  Set aside to cool.

You can peel the potatoes if you like or make them skin-on for more texture and nutrients.  In a large pot, add them peeled or unpeeled and cover with cold water.  Salt the water so that it tastes slightly salty.  Bring the potatoes to boil and cook until fork tender (usually 10-15 minutes.)

Drain the potatoes of most of their water (in other words, don’t be too concerned if there is water left, it helps with mashing.)  Using a hand masher, give the potatoes a rough mash.  Do not mash them to their final consistency.

Add all the ingredients but the bacon and continue mashing until the potatoes are to the consistency you like and all the ingredients are well incorporated.  You can also use a hand mixer to whip them and make them light and airy.

Top with the bacon and serve.  You can also garnish with sour cream (for more milk fat) and scallions (for something resembling a vegetable.)

Okay, get to mashing.  Enjoy!

Photo courtesy of ninjapoodles.

1 Comment

  1. I have started adding soft or whipped cream cheese to my mashed potatoes, which I make pretty often. It’s a nice cheat if you haven’t got enough milk or butter, and it gives them a nice texture.

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