Categories: Paula Deen, Potatoes, Side Dish
Ingredients
- 6 lbs idaho potatoes, peeled and quartered
- 1/2 cup butter
- 1 head garlic, roasted
- 1 (12 ounce) carton sour cream
- milk
- 1 (8 ounce) package sharp white cheddar cheese, grated
- 1 1/2 lbs bacon, julienned and browned
- 1/2 tablespoon salt
- 2 teaspoons ground black pepper
Directions
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In large stockpot, cook potatoes in enough salted water to cover until tender.
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Drain and return to stockpot.
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Add butter, garlic, and sourcream; beat with an electric mixer until smooth.
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Add a little milk, if needed.
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Stir in cheese, bacon, salt, and pepper. Serve immediately.