I admit, its a mouthful. But it is such a yummy mouthful that you can’t stop at one bite. As a matter of fact, I would happily hide these potatoes and hoard them all to myself. If I was a selfish person. I first made this recipe in November of 2008. Like a lot of other bloggers who first started out, I have become a lot more concerned about “how” my photo is portrayed. While it seems to still be a popular post (even with not the greatest quality photo!), I decided it was time to take a better photo and comfort myself some more :o)
I’ve been a little melancholy. Missing my boys, my mom and dad, and other members of my family, and realize just how much I took for granted that they were so close by. What I would do to be able to see them as often as I did when we lived closer. We don’t plan to go back home until Christmas this year and I’m looking very forward to seeing Justin & Kristina, Isabelle & Maggie (those gorgeous grand puppies!) and seeing them in their first Christmas as being new homeowners! I am so excited and happy for them! In all of this homesickness, I have had this major craving for creamy, cheesey, flavor filled, bacon coated mashed potatoes. Yup. Mashed potatoes. Me, the girl caught tossing them in the trash can one Christmas because I hated them. lol I don’t know what was wrong with me then, but I sure am glad I’m cured of that disease now! Ha! I think this is where I will leave you since you are definitely going to want to make these now. I don’t think it matters if its breakfast, lunch, dinner, or midnight snack. Your going to want these potatoes. So what are you waiting for? Lets go make them!
Calories per serving: 200
Fat per serving: 9 grams
1 tablespoon olive oil
2 large onions, thinly sliced
1 teaspoon salt, divided
1-1/2 pounds medium red potatoes, quartered
3 garlic cloves, peeled and halved
1/3 cup reduced fat sour cream
3 tablespoons fat free half and half (or milk)
1/4 teaspoon freshly ground black pepper
1 tablespoon butter, melted
1/2 cup reduced fat cheddar cheese, shredded
2 slices bacon, cooked and crumbled Cooking Directions
Heat oil in a large non-stick skillet over medium heat; add onions and 1/2 teaspoon salt. Cook and stir 15 minutes or until moisture has evaporated and onions are completely wilted. Reduce heat to medium-low. Cook and stir for 30-40 minutes or until onions are caramelized. (If necessary, add water, 1 tablespoon at a time, if onions begin to stick to pan).
Place potatoes and garlic in large saucepan; cover with water. Bring to boil. Reduce heat; cover and simmer for 18-22 minutes or until tender.
Drain potatoes; place in large bowl and mash. Add the sour cream, milk, pepper, and remaining salt; mash until blended. Stir in caramelized onions. Transfer to a serving bowl. Drizzle with butter; sprinkle with cheese and bacon.
Shelby is the author/owner of Grumpy's Honeybunch. Established in 2007, she shares and preserves family recipes as well as recipes for cooking light and keto. She is an experienced, self-taught home cook who loves to share recipes with others. You can see her work on websites such as Veal Made Easy, Parade, Community Table, SoFab Food, Yummly, and FoodGawker.
Welcome! I'm Shelby, author of Grumpy's Honeybunch. I have been sharing family favorite recipes since 2007. I started the Keto Diet in October 2017 and since then I have been creating Keto ... read more
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