Loaded Mashed Potatoes

Loaded Mashed Potatoes
What to eat when the lady drives off with your gas pump and you’re going broke . . .
  • 2 heads garlic
  • 6 pounds Idaho potatoes, peeled and quartered
  • Salt
  • 2 teaspoons freshly ground black pepper
  • ½ cup butter
  • 1 (12 ounce) carton sour cream
  • 1 (8 ounce) block aged sharp white Vermont cheddar, grated
  • 1½ pounds cooked pancetta, julienned
  1. Preheat oven to 350ºF.
  2. Cut tops off garlic heads. Wrap in foil and roast for 30 minutes. When cool enough to handle, remove flesh from garlic heads and set aside.
  3. In a large stockpot, cook potatoes in enough salted water to cover for 10 to 15 minutes or until tender. Drain and return to stockpot. Beat with an electric mixer until smooth; adding salt, to taste, pepper, butter, the roasted garlic, and sour cream. With a spatula, stir in cheese and pancetta. Add more salt and pepper, if necessary. Serve immediately.


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