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10 minutes
30 minutes
- 3 medium russet or Yukon gold potatoes (about 1 lb), peeled, cut into fourths
- 2 unpeeled cloves garlic
- 1/2 cup light beer
- 2 tablespoons butter, melted
- 1/4 cup shredded pizza cheese blend (1 oz)
- 3 tablespoons sour cream
- 3 slices bacon, crisply cooked, crumbled
- Salt and pepper
- In a 3-quart saucepan, place potatoes and garlic, cover with water (you can add salt if desired), and bring to a boil. Simmer gently for 15 to 20 minutes until potatoes are tender. Drain and dry by shaking the pan over low heat.
- Combine smooth mashed potatoes and garlic, gradually incorporate beer in small portions, beating thoroughly after each addition.
- Mash the remaining ingredients vigorously until the potatoes are light and fluffy.
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