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Bacon-Cheddar Mashed Potatoes


1-1/2 lb. red potatoes (about 4), quartered


A Favorite Side Dish with a


Sour Cream & Chive Mashed Potatoes


2 lbs. Yukon gold potatoes, peeled, quartered and cut into 1-inch chunks


8 Tbsp. unsalted butter, melted 1/2 cup Half-and-Half 1/2 cup sour cream


1/4 cup chopped fresh chives, plus more for garnish


Kosher salt and cracked black pep- per to taste


Cover the potatoes with 1 inch of cold water in a large saucepan. Bring to a boil, then reduce to a simmer and cook until the potatoes are fork tender, about 20 minutes.


In a small pot over low heat, com- bine Half-and-Half and butter. Heat until hot, but not simmering. Drain the potatoes in a colander, tossing to remove any excess water. Wipe the saucepan dry. Add the pota- toes back to the saucepan and mash to a uniform consistency (or process through a food mill back into the dry pot). Give it a quick mix with a hand mixer to incorporate some air and ensure a smooth texture. Do not over mix or potatoes will become gummy. Using a flexible rubber spatula, fold in the melted butter and Half-and- Half mixture until just incorporated. Fold in sour cream and 1/4 cup chives and season with salt and pepper. Transfer to serving bowl and gar- nish with chopped chives.


Twist!


Baked Mashed Potatoes with Parmesan


Cheese & Bread Crumbs


1 Tbsp. butter


4 lbs. Russet potatoes, peeled, cut into 1-inch pieces 1 cup whole milk 1/2 cup (1 stick) butter, melted 1 1/2 cups grated mozzarella 1 cup freshly grated Parmesan Salt and freshly ground black pep- per to taste


2 Tbsp. plain dry bread crumbs Preheat the oven to 400 degrees


F. Coat a 13 by 9 by 2-inch baking dish with 1 tablespoon of butter and set aside.


Cook the potatoes in a large pot of boiling salted water until they are very tender, about 15 minutes. Drain; return the potatoes to the same pot and mash well. Mix in the milk and melted butter. Mix in the mozzarella and 3/4 cup of the Parmesan. Sea- son, to taste, with salt and pepper. Transfer the potatoes to the prepared baking dish. Stir the bread crumbs and remaining 1/4 cup of Parmesan in a small bowl to blend. Sprinkle the bread crumb mixture over the mashed potatoes. Recipe can be prepared up to this point 6 hours ahead of time; cover and chill.


Ranch Mashed Potatoes


1 Tbsp. canned Chipotle peppers in Adobo sauce


2 lbs. peeled Idaho potatoes chopped


2 Tbsp. Hidden Valley® Original Ranch Salad® Dressing & Sea- soning Mix


3 Tbsp. butter softened ⅓ cup Half-and-Half Salt to taste Pepper to taste


Place potatoes in large pan with water over high heat and boil until ten- der but still firm, about 15–20 minutes. Heat butter, Half-and-Half and peppers in saucepan over low heat until combined.


Drain potatoes and place in mixer with butter sauce. Add dressing mix and process until smooth. Season with salt and pepper.


1/2 cup MIRACLE WHIP Dressing 4 slices bacon, cooked, crumbled 1/4 tsp. garlic powder 1/8 tsp. pepper 1/2 cup shredded mild Cheddar cheese (sharp Cheddar cheese can be used, if desired)


Cook potatoes in large saucepan of boiling water 20 min. or until tender; drain.


Mash potatoes. Add dressing, bacon, garlic powder and pepper; beat until fluffy.


Stir in cheese.


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