Cheddar Apple Bacon Mashed Potatoes Cinnamon Spice Everything Nice Cinnamon spice & everything nice – some things are timeless. always homemade. always from scratch. welcome to cinnamon spice and everything nice! first i just want to say i’m beyond excited to finally start this project and share my kitchen adventures with you all! i will have recipes, videos, step by step tutorials, and even some fun. Reeni pisano is the voice behind the food blog cinnamon spice & everything nice where she uses fresh, seasonal ingredients to create modern comfort food for her family. she is a master at breathing life into much loved classics by giving them a new twist, turning the most hated vegetables into something deliciously palatable and baking up irresistible desserts.
Bacon Cheddar Mashed Potato Casserole Googlechrom Casa Instructions. preheat the oven to 375 degrees. put the potatoes into a large pot and cover with water and 2 teaspoons of the salt. bring to a boil then reduce to a simmer and cook for 20 minutes. drain the potatoes and put them back into the pot with the butter and sour cream. Begin by boiling chopped potatoes in water for about 15 to 20 minutes over medium heat. make sure not to overcook them! drain the potatoes well and place them back in the stock pot. mash them by hand with a potato masher until they’re mostly smooth with a few lumps. add in all the remaining ingredients. Boil the potatoes. peel and chop 3 pounds russet potatoes. add to a large pot, cover with cold water, and simmer until tender. drain potatoes in a colander. cook the bacon. while the potatoes are cooking, cook the bacon in a skillet until crisp. warm the dairy. while the potatoes and bacon are cooking, warm the milk and butter in a small saucepan. Turn the heat on to the highest setting and allow the potatoes to reach a boil. cook the potatoes for 15 20 minutes or until they’re fork tender when pierced with a fork. rice or mash them. drain the potatoes, but don’t rinse them! using a ricer, rice the potatoes into the dutch oven or a large bowl.
Seriously Amazing Cheddar Mashed Potatoes Recipe Little Spice Jar Boil the potatoes. peel and chop 3 pounds russet potatoes. add to a large pot, cover with cold water, and simmer until tender. drain potatoes in a colander. cook the bacon. while the potatoes are cooking, cook the bacon in a skillet until crisp. warm the dairy. while the potatoes and bacon are cooking, warm the milk and butter in a small saucepan. Turn the heat on to the highest setting and allow the potatoes to reach a boil. cook the potatoes for 15 20 minutes or until they’re fork tender when pierced with a fork. rice or mash them. drain the potatoes, but don’t rinse them! using a ricer, rice the potatoes into the dutch oven or a large bowl. Preheat grill to 350°f. slice the top ⅓ off of each potato. scoop out the inside of each potato, placing the cooked portion into a large bowl. (tip: leave ~¼” of potato attached to the skin.) add sour cream, half and half, 4 tbsp of butter, salt and pepper to the bowl with the cooked potatoes. Instructions. cook potatoes in a pot of boiling lightly salted water until fork tender. (about 15 20 minutes) while potatoes are cooking fry bacon until crispy, cool slightly then crumble or chop, set aside. drain potatoes, add in half of the bacon, green onions, cream cheese and 1 4 cup milk. mash with potato masher or use a hand mixer until.
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