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PUBLISHED: 1:06 PM on Wednesday, December 7, 2005
Cheddar & Bacon Smashed Potatoes

2-1/2 cups water

5 Tbsp. butter

1 tsp. salt

1 cup heavy cream, half-and-half or milk

1 (4.9-oz.) package Hungry Jack Cheddar & Bacon Potatoes

2 cups Hungry Jack Mashed Potato Flakes

1/3 cup crumbled crisply cooked bacon (4 slices), if desired

Combine water, butter, salt, heavy cream, sauce mix and potato slices in 3-quart saucepan; stir. Heat to boiling; reduce heat to low and cover. Simmer 12 to 15 minutes, stirring occasionally, or until potatoes are tender. Remove from heat. Add potato flakes and additional bacon, if desired. Stir just until potato flakes are incorporated.

Makes 5 cups or 10 (1/2 cup) servings.

Variation: For added zip, stir in 2 tablespoons pure horseradish with potato flakes.


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