Ingredients
- 1 lb Cloverdale bacon, cooked and crumbled
- 3/4 cup Cheddar or gouda cheese, shredded
- 1/2 cup Parmesan cheese, grated
- 3 lbs. Russet and/or Yukon Gold potatoes, quartered
- 1/2 cup Butter, room temperature
- 1/2 cup Heavy cream, room temperature
- 6 oz. Cream cheese, room temperature
- 1/2 tsp. Salt
- 1/4 tsp. Pepper
Instructions
- Preheat oven to 400F. Place bacon on a parchment lined baking sheet and bake for 15-20 minutes or until desired crispiness is reached. Chop, set aside. Place potatoes in a large saucepan ?lled halfway with salted water. Bring to a boil. Reduce heat; cover and cook for 10-15 minutes or until tender. Drain. With a potato ricer or a masher mash the potatoes. Add the cream cheese, butter and cream; beat until blended. Season with salt and pepper. Stir in the crumbled cooked bacon, 1/2 cup cheddar or gouda cheese and 1/3 cup Parmesan cheese. Heat the oven to 350F. Transfer the mashed potatoes to a 2 qt casserole. Sprinkle with remaining cheeses. Bake in the preheated oven for 20-25 minutes or until heated through. Enjoy!
Wild Rice Stuffing with Cloverdale Bacon