Mashed Sweet Potatoes With Bacon Blue Cheese Recipes

BACON-BLUE CHEESE MASHED POTATOES

Steps:

• In a 4- to 5-quart Dutch oven, cook potatoes, covered, in enough lightly salted boiling water to cover for 20 to 25 minutes or until tender; drain. Return the hot, drained potatoes to the hot Dutch oven. Add the 1/4 cup butter. Let stand, uncovered, for 2 to 3 minutes. Meanwhile, in a small saucepan, heat the milk over low heat until hot but not boiling.
• In a medium skillet, cook bacon until crisp. Remove to paper towels; set aside.
• Mash potatoes with a potato masher or beat with an electric mixer on low speed just until light and fluffy. Stir in the warm milk, blue cheese, salt and pepper. Gradually stir in additional milk to make potatoes desired creaminess. Sprinkle with crumbled bacon and sliced green onion. If desired, serve drizzled with additional butter.

LOADED MASHED POTATOES WITH BACON

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil.
• Lay bacon strips in a single layer on the prepared baking sheet.
• Bake in the preheated oven until browned and crisp, about 15 minutes. Drain bacon slices on paper towels. Leave oven on.
• While the bacon is cooking, place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain, place in a large mixing bowl, and mash with a fork or potato masher.
• Chop bacon and add to potatoes. Stir in sour cream, Cheddar cheese, green onions, salt, and pepper until well mixed. Transfer to a large casserole dish.
• Bake until potatoes are heated through and cheese is melted, about 45 minutes. Re-mix to blend cheese throughout and serve hot.

MASHED POTATOES WITH BLUE CHEESE

Steps:

• Place potatoes into a large pot and cover with cold water. Add about 1 1/4 teaspoon salt and bring to a boil over high heat. Reduce heat to medium and simmer until fork-tender, about 20 minutes. Drain well.
• Heat cream and butter together in a saucepan over medium-low heat, 3 to 5 minutes. Stir in blue cheese until smooth. Add sauce to potatoes and mash together until smooth. Season with remaining salt and pepper. Garnish with parsley.

BLUE CHEESE MASHED POTATOES

Steps:

• Place potatoes in a large stockpot and cover with cold water. Add salt and bring to a boil over high heat. Reduce to medium and cook until fork tender. Drain well. Add back to the pot that they were cooked in.
• Meanwhile, heat butter and cream until hot. Add the crumbled blue cheese and stir together. Add sauce to potatoes and mash until smooth. Season with salt and pepper.

MASHED SWEET POTATOES WITH BACON

Steps:

• Heat oven to 350°F. Pierce sweet potatoes all over with fork; place on cookie sheet with sides. Bake about 1 hour 15 minutes or until tender when pierced with fork. Let stand 15 minutes or until cool enough to handle.
• Meanwhile, in 10-inch skillet, cook bacon over medium-high heat 4 minutes, turning occasionally, until brown. Remove bacon from skillet; place on paper towels to drain. Reserve 1 tablespoon drippings in skillet; discard remaining drippings. Add onion to skillet; cook over medium heat 5 to 8 minutes, stirring occasionally, until softened.
• Peel sweet potatoes; place in large bowl. Mash until no lumps remain. Add warm half-and-half, thyme, salt and pepper; mash until very smooth.
• Add onion to sweet potatoes. Crumble bacon; reserve 2 tablespoons for garnish. Add remaining bacon to potatoes; stir until blended. Garnish with reserved bacon and thyme sprigs.

BACON-CHEDDAR MASHED POTATOES

Steps:

• Simmer 2 pounds small potatoes in salted water until tender, about 20 minutes; drain. Cool slightly, then peel. Heat 1 cup milk with 1/2 stick butter. Mash the potatoes with the hot milk and stir in 1 cup shredded cheddar. Top with crumbled cooked bacon and sliced scallions.

BACON MASHED POTATOES

Steps:

• Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 10-15 minutes or until tender. Drain. , Transfer to a large bowl. Add the milk, mayonnaise, chives, garlic powder and pepper; mash potatoes. Stir in cheese and bacon.

BLUE CHEESE & BACON MASHED POTATOES

Steps:

• Peel and dice the potatoes. Place in a pot and fill with water to about an inch above the potatoes. Sprinkle with salt and bring to a boil.
• Reduce heat, simmer for 15-20 minutes or until potatoes are tender. Drain.
• Add butter, milk, sour cream and about 1/2 of the blue cheese to the potatoes. Mash until creamy. Season with salt and pepper to taste.
• Sprinkle the bacon into the mashed potatoes and mix until the pieces are spread throughout.
• Sprinkle with blue cheese, mix gently, and serve immediately.

MASHED SWEET POTATOES WITH BACON & BLUE CHEESE

Steps:

• Cook potatoes in boiling water in large saucepan 15 min. or until tender; drain.
• Place potatoes in large bowl. Add dressing; mash until potatoes are desired consistency and ingredients are well blended.
• Sprinkle with bacon.