Three Cheese, Bacon and Sage Mashed Potatoes
The ultimate creamy mashed potatoes loaded with three types of cheese, bits of crisp bacon and fresh sage.
2 1/2 pounds (6 to 7 medium-sized potatoes) Yukon Gold baking potatoes, peeled and cut into 1 1/2 inch chunks
3 tablespoons softened butter
2 1/2 cups (10 ounces) mixed shredded cheese, such as smoked gouda, cheddar and Swiss
1/2 cup warm milk
4 slices bacon, cooked until crisp, chopped
2 tablespoons chopped fresh sage or 2 teaspoons dried sage
Salt and pepper to taste
Additional shredded cheese for sprinkling on top (optional)
- Cook potatoes in large pot of boiling water until very tender, about 18 minutes.
- Drain in colander.
- Return potatoes to pot and mash with potato masher. Stir in butter and cheese until combined. Add milk to make a creamy consistency. Stir in bacon and sage. Season to taste with salt and pepper.
- Place in serving bowl and sprinkle with additional cheese, if desired.
Makes 8 servings.
Recipe provided courtesy of the American Dairy Association.