Monday, July 5, 2010

Red, White & Blue Mashed Potatoes

In the spirit of Independence Day, I decided to be festive with our food.  I'm so grateful for the freedoms I enjoy living in the good ol' U.S. of A, including the freedom to enjoy just about whatever hobbies I choose.  I'm talking about cooking here, people!  It seems like a little thing, but it makes me truly happy.  I hope your holiday weekend was as wonderful as mine has been!  And I hope you enjoy these potatoes, too!  Not sure why the skins in my potatoes look green in this picture, but I promise you they didn't taste green!

Red, White & Blue Mashed Potatoes

5 medium russet potatoes, cleaned & chopped into 1-inch cubes
3 cloves garlic, smashed
6 oz bacon
1/2 - 3/4 c. blue cheese crumbles
1/2 - 1 c. milk (I used skim w/ great results!)

1. put potatoes & garlic in a large pot, and fill with water until water is 1 inch above the potatoes.  Boil until tender, but not too mushy.  Remove from heat & drain water.
2. while potatoes are boiling, cook bacon in a skillet over medium heat until crispy.  Drain fat from bacon & chop into small pieces.
3. with a potato masher, mash potatoes and garlic.  Adding milk until you've reached desired consistency.  While mashing, add bacon and blue cheese so that they are mashed in with the potatoes.

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