Directions
- 1Cook bacon until crispy. Remove and set aside. Soak up bacon grease, leaving 2T behind.
- 2Add butter and onion, sauté for 5 minutes until onions soften. Add garlic and cook for 30 seconds.
- 3Add flour and stir for 1 minute.
- 4Slowly whisk in heavy cream and milk in batches. Repeat with chicken broth. Season with salt, pepper, chicken bouillon, and cayenne. Stir.
- 5Add potatoes and bring to a boil. Boil until fork tender, about 15 minutes.
- 6Reduce heat. Add cheddar cheese and bacon, stir until melted.
- 7Mash potatoes to desired consistency.
- 8Serve immediately and top with cheese, sour cream, bacon, and green onions.
Ingredients
- 3 lb mini yukon gold potatoes, cut into 1” pieces
- 8 strips cooked bacon, cut into small pieces
- 2 T butter
- 2 T reserved bacon grease
- 1 medium yellow onion, diced
- 8 cloves garlic
- 0.25 cup flour
- 2 cups milk
- 1 cup heavy cream
- 4 cups chicken broth
- 1 to 2 t salt
- 1 t black pepper
- 1 t chicken bouillon
- 1 pinch cayenne
- 2 cups cheddar cheese, freshly grated
- 0 cheddar cheese
- 0 sour cream
- 0 bacon
- 0 green onions
Equipment
large pot or dutch ovenslotted spoonpaper towelwooden spoonpotato masher or immersion blender
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