LOADED MASHED POTATOES
WARNING...EAT IN PRIVACY!
(re-post a gorgeous memory)
My face just wants to fall straight into this glorious plate of can’t stop spoon eating creamy cheesy bacon loaded butter mashed potatoes, best eaten alone in privacy or with people who love you and with a spoon so you can maximise the load on each mouthful.
20 minutes cooking time/ Super easy
Ingredients
(serves 4)
1 kg Idaho potatoes peeled and rough chopped
1 453g tub Philadelphia cream cheese
2 sticks of butter
1/2 tsp Himalayan sea salt
1/2 tsp fresh ground black pepper
1 tbsp apple cider vinegar (lowers glucose uptake)
12 rashers natural un smoked bacon
4 spring onions finely chopped
300g 4 Mexican cheese mix
Dirty Loaded Mashed Potatoes
Place the potatoes in a large pan of cold water with a very generous pinch of salt and bring up to a rolling simmer. Cook the bacon crispy, chop and reserve to one side along with the chopped spring onions. When the potatoes are fork tender around 20 minutes drain and leave to steam dry in the colander for 5 minutes, place back in the pan on a low heat, add the butter and cream cheese, salt, pepper and apple cider vinegar let warm through then mash to a smooth or lumpy consistency, to your liken.
To Finish Loaded Potatoes
Mix half the Mexican cheese mix, bacon and spring onions into the mashed potatoes, stir to combine, serve the potatoes on to a platter then top with the remaining cheese and bacon, pop under the grill/broiler for a few minutes just to melt the cheese, remove and sprinkle over the spring onions.
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