In honor of Thanksgiving this week I thought I would post a recipe that would be great on your Thanksgiving table! I have to admit, I have been married for 14 years and I have probably been making the same mashed potato recipe for Thanksgiving for the last 16 years……and these are not it. I still think my other recipe is so yummy, and I may just post it next year, but for this year my family has talked me into these!
I actually love most any kind of potatoes….especially mashed! I traditionally think of having this recipe when making a steak or something, not so much with turkey, but lately my family has really taken a liking to these. My husband and oldest daughter, who are not really big mashed potato fans, were both asking for these to be made on Thanksgiving and for the first time my daughter actually wants mashed potatoes. So I said a definite “YES” to these!
*NOTE: All photos are from me doubling the recipe for my homeschool Thanksgiving potluck. That is why all the quantities look bigger in the pictures.
Start with 5 pounds of Russet Potatoes. *Recruit potato peeling helpers if you can. Peel the potatoes, rinse, and then cut them into 1-to-2 inch pieces. Put them in a large pot and add enough water to just cover the top. Turn on the stove to high and cover and bring to a boil. Once the pot is boiling I turn down the heat and simmer for about 20-25 min or until the potatoes are really soft and will easily mash with a fork.
While potatoes are cooking cook up your bacon, regular or turkey. I used turkey bacon here.
Slice up your green onions and then grate your cheese.
Chop up your bacon when it is done cooking.
When potatoes are done cooking remove them from the heat. Add your butter to a large bowl.
Go ahead and scoop your hot potatoes right onto the butter.
When you have added all your potatoes to the bowl take your potato masher and mash away! Your butter will melt really fast in those hot potatoes.
When your potatoes are all mashed up add in your cheese and stir that up.
Then add in your sour cream, bacon, and green onions and stir them up.
Then add your salt and pepper to taste. I add in a pretty good amount for all those potatoes. Just kind of taste as you go so you don’t add too much. Serve immediately or store in the refrigerator and reheat for later. I hope you enjoy these, they are amazing!
- 5 pounds russet potatoes
- 1 stick of butter
- 1 heaping cup of cheese
- 4-6 ounces full fat sour cream
- 5 slices of cooked bacon chopped
- ½ of a bunch of green onions sliced
- salt and pepper to taste
- Peel the potatoes, rinse, and cut them into 1- to- 2 inch pieces. Put potatoes in a large pot and add enough water to just cover the top. Cover and bring to a boil on high heat. When the pot is boiling turn down the heat and simmer for about 20-25 minutes or until the potatoes are really soft and will mash easily with a fork.
- While the potatoes are cooking cook up your bacon.
- Then slice up your green onions and grate your cheese. Chop up your bacon when it is cone cooking.
- When the potatoes are done remove them from the heat.
- Add your butter to a large bow. Scoop your hot potatoes right on top of the butter and then mash them all up with a potato masher.
- When the potatoes are all mashed up stir in your cheese.
- Add your sour cream, bacon, and green onions and stir them all up.
- Add your salt and pepper to taste.
- Serve immediately or store in the refrigerator and reheat for later.