Loaded Mashed Potatoes.

We had to miss a family meal this week so I was trying to make Sunday dinner extra special. I served these along side the braised short ribs.  This is the same mixture I use for twice baked potatoes switching out the yukon gold potatoes for russets and baking them.

Ingredients:

1 medium Yukon gold potato per person, peeled and diced

1 tbsp of butter per potato

1 tbsp of sour cream per potato

Milk and salt to taste

1 piece of bacon, cooked until crisp and chopped per potato

1 oz of grated cheddar per potato

1/2 a scallion, sliced per potato

Preheat the oven to 400. In a medium pot, add the potatoes and fill with just enough water to cover the potatoes. Bring to a boil and then reduce to a simmer for 15 minutes until the fork tender. Drain all of the water and then return the potatoes to the pot. Put in the butter and cover allowing to start to melt. Add in the sour cream, salt and a splash of milk, mashing and adding more milk as needed to reach the desired consistency.

After the potatoes are mashed, add 1/3 of the cooked bacon, grated cheese and scallions to the potatoes. Place the mixture into a baking dish that will allow the potatoes to be about 1 1/2-2 inches deep. Top with remaining cheese, bacon and scallions and bake until the cheese is melted and lightly browned.