12 or more depending on portion size
Rose Mary's StoryThis is a recipe that mostly everyone makes some version of in one form or another.
This is my version, using all the ingredients that my family & I have come to love.
I make it often as individual servings, other times, I simply mix it all together,& put it in a casserole dish.
No matter how you put it together it is always so very tasty, and good. Using the Yukon Gold adds an extra dimension of flavor in my opinion. Because the skins are so thin, I even left them unpeeled to add a little extra fiber.
Use the ingredients you & your family love, & this will become a family favorite
yukon gold potatoes, ( cut into eights)
1/2 -1 Tbsp
kosher salt(added to pot of potatoes while cooking)
3 oz each real bacon bits
green onions, chopped fine
shredded swiss cheese or mozzarella
shredded sharp cheddar cheese
mild shredded cheddar cheese
american cheese, cut into triangles for garnish
sour cream ( i prefer daisy brand)
butter, softened to room temperature
granulated garlic powder
1 1/2 tsp
granulated onion powder
1 1/2 tsp
coarse ground black pepper
french fried onion rings
additional salt if needed according to taste
additional green onions & shredded cheese for garnish
1Preheat oven to 350 degrees F. Wash & cut potatoes into eights and add to a large pot. Fill with cold water, add kosher salt. Place on stove over medium heat, bring to a boil, and cook till tender, or when knife inserted into potatoes it is released easily.
2Drain Potatoes into colander, then pour potatoes back into large pot, and place over low heat to dry out excess water. Remove from heat.
3Add to an even larger bowl and proceed to partially mash with potato masher, leaving some pieces in chunks.
4Add pepper, garlic powder, onion powder, butter, chopped green onions, and blend somewhat, then add most of shredded cheese, sour cream & stir to combine together. If you want them to be creamier, add a little heavy whipping cream till potatoes reaches the texture you are looking for.