"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Loaded Garlic Smashed Potatoes Recipe

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This recipe for Loaded Garlic Smashed Potatoes, by , is from McCarthy Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Nancy McCarthy
Added: Sunday, February 3, 2008


2 medium garlic bulbs
1 T. olive oil
6 slices bacon
1 bunch green onions, chopped
4 lbs. red potatoes
16 oz. sour cream
1 1/2 c. cheddar cheese,
1/3 c. butter, softened
shredded & divided
1/4 c. milk
1/2 tsp. salt
1/4 tsp. pepper
Chopped fresh chives to garnish

Cut off pointed end of garlic bulbs; place garlic on a piece of aluminum foil, and drizzle with oil. Fold foil to seal. Bake at 425 F 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, reseving 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 1/4" pieces. Cut remaining, unpeeled potatoes into 1/4" pieces. Cook potato in a Dutch oven in boiling, salted water to cover 20 to 25 minutes or until tender; drain and place in a large bowl.

Add roasted garlic pulp, bacon mixture, sour cream, 1 c. cheese, butter, milk, salt and pepper; mash with a potato masher until blended. Spoon mixture into a lightly greased 9" x 13" baking dish; top with remaining 1/2 c. cheese. Bake at 350 F for 10 minutes or until cheese melts. Garnish with chives, if desired.

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