Ingredients
about 3 1/4 pounds Russian or baked potatoes (about 4 medium / large potatoes)
1/4 cup (half a stick) unsalted butter
1/4 cup all-purpose flour
2 or 3 garlic cloves, minced or finely squeezed
6 cups of 2% or whole milk
8/5 ounces extra sharp cheddar cheese, shredded and divided (do not use pre-grated cheese in zippered bags as this cheese resists melting and does not fit well)
1 teaspoon of salt, or to taste
1/4 teaspoon freshlly ground black pepper, or to taste
1 cup sour cream (I used less fat)
about 10 slices of bacon, cooked and crumbled (I used pre-cooked bacon that cooks in the microwave in about 1/3 minute to save time; makes about 1 cup of crumbled bacon)
about 7/8 green onions, trimmed and sliced into small segments (makes about 3/4 cup)
Instructions
Preheat the oven to 400F. Pierce the potatoes with a ffork and bake for about 1 hour directly on the oven rack or until tender with a fork.
When the potatoes are cooll enough to handle, peel them, transfer them to a large bowl and mash the flesh. I mash roughly so there are large chunks of potatoes but mash as small as you want; put aside.
0 Comments