It’s amazing to me that I actually have kids who don’t like potatoes. What? What’s not to love? You can bake ’em, you can fry ’em, you can boil ’em, you can hash brown ’em… The list goes on and on. They can be sweet. They can be savory. Hot or cold. They can be light and fluffy, or they can be dense and stick-to-your-ribs satisfying. You get the point. There’s pretty much nothing that can’t be done with a potato.
So when I saw a Post on Glas All Naturals Facebook page suggesting its followers come up with recipes using its amazing cheese spread, my brain screamed – potatoes! Now, of course, I thought of several options. I could slice the potatoes, bake them to a crisp, and top them with a dollop of the spread. I could make home fries and slather them with the cheddary goodness. I could even make some homemade gnocchi drenched with an herb-y, tomato-y cheese sauce. (But I didn’t want to work that hard!)
While all of those ideas sound wonderfully delicious, the one that kept jumping to the front of my brain yelling pick me, pick me is creamy cheesy mashed potatoes topped with crisp bacon and flavorful chives. It’s like a party in your mouth. And oh so simple. Yukon gold potatoes are my absolute favorite for mashed potatoes (no peeling necessary and wonderfully rich). Just cut the potatoes into pieces, boil for 20 minutes, and add the tastiness – Glas All Naturals Cheddar spread, sour cream, butter, some of the crispy bacon and chives. (Hey! I never said it was healthy!)
I prefer my creamy cheesy mashed potatoes dense and chunky, so I smash all the awesomeness together with a potato masher, but if your personal preference is light and airy, feel free to use your handheld electric mixer. No matter how you commingle these lovely ingredients, the creamy cheesy mashed potatoes will be a huge hit. Unless you have kids like mine. But I’m still working on them!