Garlic Smashed Potatoes

 

2 medium garlic bulbs

1 T olive oil    

6 slices bacon

1 bunch green onions, chopped

4 pounds red potatoes

1 (16-ounce) container sour cream

1 ½ C (6 ounces) shredded cheddar cheese, divided

1/3 C butter, softened

¼ C milk

½ t salt

¼ t pepper

Garnish: chopped fresh chives

 

Cut off pointed end of garlic bulbs; place garlic on a piece of aluminum foil, and drizzle with oil. Fold to seal.

Bake at 425 degrees for 30 minutes; cool. Squeeze pulp from garlic; set aside.

Cook bacon in a large skillet until crisp; remove bacon, and drain on paper towels, reserving 2 T drippings in skillet. Crumble bacon, and return to skillet; add green onions. Cook 1 minute or until green onions are tender. Set aside.

Peel half of potatoes; cut into ¼” pieces. Cut remaining unpeeled potatoes into ¼ “ pieces.

Cook potatoes in a Dutch oven in boiling salted water to cover 20 to 25 minutes or until tender; drain and place in large bowl.

Add roasted garlic pulp, bacon mixture, sour cream, 1 C cheese, and next 4 ingredients; mash with a potato masher until blended. Spoon potato mixture into a lightly greased 13x9” baking dish; top with remaining ½ C cheese.

Bake at 350 degrees for 10 minutes or until cheese melts. Garnish, if desired, with chives.

Yield: 8 to 10 servings.