Recipes

Mashed Potatoes Directions

1. Peel potatoes and cut into roughly 2-inch pieces.
2. Add the potatoes to a large pot and fill with water until about 3 inches above the potatoes. Add 1 tbsp of salt and bring water to a boil. Once boiling, reduce the heat to a simmer and cook the potatoes for roughly 15-18 minutes (or until fork tender).
3. Drain the water once the potatoes are done cooking.
4. Add the potatoes to a bowl and give a light mash. Add in half the milk, butter, sour cream, and salt + pepper.
5. Mash until smooth, then add in the remaining potatoes, milk, butter, sour cream, and salt + pepper.
6. Mash again until smooth.

Casserole Directions

1. Take out about 4-5 cups of cooked mashed potatoes from the fridge and let them come to room temperature.
2. Cook about 3-4 strips of bacon till crunchy. Place them in a non-stick pan and cook on medium high heat for 6-8 minutes. Let cool and then roughly chop to resemble bacon bits.
3. Spread the mashed potatoes into a baking dish, no bigger than 9x5.
4. Sprinkle the cheddar cheese and bacon bits.
5. Bake at 375°F for about 15-18 minutes, or until the cheese is bubbly.
6. Once done baking, sprinkle on the chives and add an additional spoonful of sour cream to the middle to garnish!
7. Serve and enjoy your revamped leftovers!

Notes:

• When using leftover mashed potatoes for this recipe, take the mashed potatoes out of the fridge first and let them defrost for about 2 hours.
• You can also add a splash of Florida Milk to defrosted mashed potatoes and mix that in to make them creamier.