Loaded Mash Potatoes

World, please meet Bethany. Bethany, the world.

Bethany is one of the most selfless people that I know; she is always willing to help others out in a pinch. She is a very wise person and I can always go to talk to her. Bethany goes to Indiana Wesleyan University which is a quick 37 hour trip away...depending on traffic. Some of her favorite things are chocolate and lots of it, jotting down random and funny quotes from people, following Jesus Christ and showing His love to all those around her and lastly, spuds, which brings us to today's post: Loaded Mash Potatoes.

Now some of you maybe asking what the heck are loaded mash potatoes? Imagine with me, creamy mashed potatoes with caramelized onions, flavorful leeks, and smoky, thick cut bacon. Starting to get hungry? Try this for dinner.

The Ingredients
4 pounds of red potatoes
1/2 pound of thick sliced bacon, cut into small strips
1 yellow onion, thinly sliced
3 small leeks (or 1 large), cut into thin half moons
6 cloves of garlic, minced
4 stalks of green onion, sliced
1/3 cup sour cream
1/2 stick of butter
1.5 cups milk
olive oil
salt and pepper






The Method
This is kinda like a family reunion of the Allium family: the leeks, the onion, the garlic, and the green onions. They blend so well with the creamy potatoes and we are using them in different forms. Like most families, they all bring different flavors to the party.

A note about the leeks if you have never used them before. Instead of forming a bulb like onions do; leeks form leaf layers and they taste like a refreshing mild onion. Since they grow up through sand, they are often pretty dirty. Slice off the bottom, and dark green leaves (these are too woody and tough). Make longitudinal slice so that you can wash the dirt out of the layers. Slice into thin half moons and you are good to go.

Set a large pot on medium high heat and throw in the potatoes. Pour in enough water just to barely cover them and sprinkle in some salt. Bring to a boil and then let them simmer until fork tender- around 30-40 minutes. Drain the potatoes but reserve about a cup of the cooking liquid and throw it back with the potatoes.

Meanwhile, as the potatoes are simmering, take a pan on medium heat and caramelize the onions with some olive oil and a pinch of salt. This will take about 25 minutes. Remember flavor equals color. When the onions are done, set them aside in a bowl.

Wipe out the pan, and set it back on the heat, cook the bacon until it just starts to get brown and crispy. Pour out most of the fat. Just think, all of that is NOT going into the potatoes. Throw in the chopped leeks and sweat them until they soften. Add the garlic and cook for another couple minutes.

Mash the hot potatoes with the sour cream, milk, butter, 2 tablespoons of olive oil, a tablespoon or so of salt and some freshly cracked pepper. Taste and season accordingly. Fold in the green onions, caramelized onions, leeks, bacon and garlic mixture and serve.

This makes a great side for family dinners and will serve around 8-10 spud lovers.Thanks Christine for taking pictures today.