The Best Bacon Cream Cheese Mashed Potatoes This Is Not Diet Food About 30 minutes. while the potatoes are cooking, melt the cream cheese and butter with the milk in a saucepan over medium heat. once the cream cheese and butter are fully melted add in the bacon bits, garlic, minced onion, chives, salt and pepper. stir well and reduce heat to low. when the potatoes are done boiling drain the water and return. Add ingredients. next, add in 2 strips of crumbled bacon, 1 teaspoon of garlic powder, ½ tablespoon of both dried onion and chives, and ½ teaspoon each of salt and pepper. stir to combine and then reduce the heat to low. drain. when the potatoes are done cooking, drain the water and return them to the pot. mash.
Bacon Cheddar Mashed Potatoes Recipe Food Network Kitchen Food Network Instructions. cut potatoes into quarters. pour water into the bottom of the instant pot. dump potato quarters into the instant pot. place the lid on the instant pot, turn the steam release handle to the sealing position and set the instant pot to pressure cook high for 15 minutes. Begin by boiling chopped potatoes in water for about 15 to 20 minutes over medium heat. make sure not to overcook them! drain the potatoes well and place them back in the stock pot. mash them by hand with a potato masher until they’re mostly smooth with a few lumps. add in all the remaining ingredients. Top with a few pats of butter, stir and serve. crockpot – add mashed potatoes to slow cooker, cover and cook on low for 3 hours, stirring a few times. right before serving, dollop with a little bit of butter and stir. oven – add mashed potatoes to pan, and bake at 375 for 30 45 minutes, stirring once or twice. Instructions. in a large pot, boil unpeeled potatoes until tender when pierced with a fork, about 20 minutes. once tender, drain the potatoes. i transferred the potatoes to a large bowl to use a hand masher, but you could use a mixing bowl if that's your preference. mash potatoes until the larger chunks break up.
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