Exloded Yummy Mashed Potatoes

Think of this as a delux baked potato gone wild!




3 pounds of your favorite variety of potato (I prefer russets to give it a baked potato taste but others like Yukon Gold for more starch) ½ cup cream (may use fat free milk) ½ cup butter (may use Promise spread) 3 thinly sliced green onions (scallions) 4 crisp slices of bacon crumbled 1 cup grated cheddar cheese ½ teaspoon salt ½ teaspoon pepper

Nutritional information

No nutrition information available


Clean potatoes well with a vegetable brush and water (you may peel potatoes if you prefer but keep in mind that the skins of vegetables are healthy a long as they are clean. Cube potatoes into 2 inch pieces and place in a pot large enough to cover potatoes with water. Bring to boil and continue to boil for 15 minutes. Pototoes are done when they can be easily pierced with a fork. Remove from heat if done, if not, allow continuing to cook and check for doneness again after 3 more minutes. Once potatoes are cooked, remove from heat and strain water from pot by pouring into a colander. Place drained potatoes, cream, butter, sour cream, cheese, salt, pepper, half of the onions and half of the bacon into large mixing bowl. Whip with electric mixer on medium speed until fluffy and no lumps remain. Serve in decorative bowl garnished with remaining bacon and onions.