I love potatoes! I could eat mashed, hashed, fries, fried, baked, baked again, boiled (but not raw). I eat them in salads, soups, stews, naked, with butter, with gravy, with sour cream, with cheese, with bacon…
So, let’s combine the mashed with cheese, green onions, and bacon. Let’s stir in some sour cream for a little tartness and then add heavy cream to intensify the creaminess…what’s missing, what’s missing? Oh, garlic! Hello garlic, my old friend, I’ve come to work with you again…
Bacon Cheese Mashed Potatoes
2 lbs russet potatoes, washed, unpeeled, cut into 1-inch chunks
6 strips bacon, cut in 1/2 inch dice
1 cup green onions, sliced
1/2 cup heavy cream
1/2 cup sour cream
2 tsp Univer Goulash Cream Mild
1 tsp Univer Gourmet Garlic Cream, or to taste
Salt and pepper to taste
1 cup shredded sharp cheddar cheese
Place potatoes in a large pot and add enough water to cover potatoes by about 1 inch. Cover and bring to a boil. Remove cover and cook for about 15 minutes, or until the potatoes are fork tender. Meanwhile, in a frying pan over medium-high heat, fry bacon until crisp. Remove bacon from pan and drain on paper towels. Add green onions to the frying pan and sauté for about 2 minutes. Remove from pan and set aside. Drain potatoes well and return to the pot. With a potato masher or mixer, blend in heavy cream, sour cream, Goulash Cream Mild, Garlic Cream, and salt and pepper. Add bacon, green onions and cheese. Stir to combine; serve warm.
Prep time: 10 minutes
Cook time: 15 minutes
Ready in: 25 minutes —- So, what does Goulash Cream do for potatoes? And, what the heck is it?
Goulash Cream is the pure essence of paprika, never powdered, just crushed into a fine cream and lightly flavored with a hint of tomatoes and onions. It adds so much to soups, stews, meats, and yes, potatoes. You can find out more and order some at www.judisuniverstore.com.
More about my fabulous Gourmet Garlic Cream later. I have to go eat those potatoes!