Yields
8 servings
Recipe courtesy of Christine Chamberlain, Executive Chef, President’s Choice.
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ingredients
12
medium Yukon Gold potato, peeled and cut in chunks
1
head garlic, cloves, peeled, left whole
3
Tbsp unsalted butter
1
cup low-fat sour cream
½
cup 35% cream
¾
cup plus 2 tbsp. white cheddar cheese
½
cup diced cooked bacon
¼
cup chopped green onion
salt and pepper, to taste
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directions
Step 1
Place the potatoes and garlic cloves in a large pot of salted water. Bring to a boil and cook until potatoes are fork tender. Drain the potatoes.
Step 2
Mash both the potatoes and garlic together. While still warm mix in butter, sour cream, 35% cream, cheese, bacon and green onions. Season with salt and pepper.
Step 3
This dish can be prepared in advance. Spread potatoes into a baking dish and refrigerate until needed. Cover and reheat in a 325 degree F. oven for 20 to 25 minutes.