RECIPE FROM "SANDY'S
Loaded Garlic Smashed Potatoes
(From: Southern Living Recipes)
2 medium garlic bulbs
1 tablespoon olive oil
6 bacon slices
1 bunch green onions, chopped
4 pounds red potatoes
1 (16-ounce) container sour cream
1-1/2 cups (6 ounces) shredded Cheddar cheese, divided
1/3 cup butter or margarine, softened
1/4 cup milk
1/2 teaspoon salt
1/4 teaspoon white pepper
Garnish: chopped fresh chives
Cut off pointed end of garlic bulbs; place garlic on piece of aluminum foil and drizzle with oil. Fold foil to seal.
Bake garlic at 425 degrees for 30 minutes; cool; squeeze pulp fromm garlic and set aside.
Cook bacon in a large skillet until crisp; remove bacon, and drain on paper towels, reserving 2 tablespoons drippings in skillet. Crumble bacon and return to skillet; add green onions. Cook 1 minute or until green onions are tender; set aside.
Peel half the potatoes; cut into 1/4-inch pieces. Cut remaining unpeeled potatoes into 1/4-inch pieces.
Cook potatoes in Dutch oven in boiling salted water for 25 to 30 minutes or until tender; drain and place in a large bowl.
Add roasted garlic pulp, bacon mixture, sour cream, 1 cup cheese, and next 4 ingredients; mash with a potato masher until blended. Spoon potato mixture into a lightly greased 13 x 9-inch baking dish; top with remaining 1/2 cup cheese.
Bake at 350 degrees for 10 minutes or until cheese melts.
Garnish, if desired, with chives.
Makes 8 to 10 servings.