Loaded Mashed Potatoes
You can make potatoes in all kinds of ways. This time they are smoked! They pick up all the rich smoky flavor you don’t get using your inside oven. The Parmesan on top gives them a nice crispy crust. Prep them the night before, and pop them on your grill to reheat. This Loaded Mashed Potatoes recipe will compliment any main dish.
2 russet or red potatoes, cubed (leave the skins on)
1 cup cup green onions, sliced thin
7 slices peppered bacon, cooked crisp and crumbled
0.75 cup buttermilk
3 tbsp butter
3 tbsp minced garlic
0.50 lb cheese, we used shredded cheddar
0.50 tsp Country Bob's Seasoning Salt
1 cup Parmesan cheese, grated
Boil potatoes until just soft when pierced with a fork. Drain well. Mash to taste, some like them still chunky. Blend in rest of ingredients until butter and cheese are melted. Pour potato mixture into greased 2 qt glass baking dish. Sprinkle with Parmesan. “Bake” Loaded Mashed Potatoes on the grill for an hour at 325 degrees until hot and top is crispy.
And now, for a bit on the composition of a potato (because I just knew you were wondering):
Potatoes are made up of 78.9% water, 18% Starch, 2.1% Protein, 1% Fat and .9% Mineral matter.
Potatoes are pre-eminent among the vegetables used for food. They are tubers belonging to the Nightshade family. Their hardy growth renders them easily cultivated in almost any soil or climate. They are resistant to early frosts.
Potatoes contain an acrid juice, the greater part of which lies near the skin; it passes into the water during boiling of potatoes, and escapes with the steam from a baked potato.
Potatoes are best in the fall and keep well through the winter. By spring the starch is partially changed to dextrin, giving the potatoes a sweetness, and when cooked a waxiness. The same change takes place when potatoes are frozen. Potatoes keep best in a cool dry place. When sprouts appear they should be discarded.