These deliciously different mashed potatoes are a companion post to my Blackened Pork Chops and the perfect accompaniment.
To get the blackened pork chop recipe, please click here. To learn how to make these potatoes, keep reading.
I’m sparing you a long winded tale because I’ve already done that on my pork chops post 😉 See? I can be brief….every now and then ~grins~
You’ll need 4 large russet potatoes (or an equivalent amount), butter, garlic powder, and evaporated milk.
You have two choices here, you can pretend you don’t see the bacon, because I forgot to use it, or you can use it and pretend you saw me use it in this recipe. Either way, we gotta pull out your special imagination skills 🙂
You’re also going to need about a cup of grated mozzarella cheese.
I am going with the block. I learned the most bizarre thing while I was filming Beat The Chefs. All of the chefs and home cooks were using shredded cheese each time they needed it, but being on a time crunch I was surprised folks didn’t use pre shredded cheese.
I mentioned this to Brad, my co-critic on the show, and he said “Well, it’s because of the sawdust.” o,O Sawdust?
Apparently, shredded cheese is commonly coated with sawdust, listed as cellulose on the package, to prevent it from clumping. This also prevents the cheese from melting evenly and smoothly, too. As soon as I got home I made a lasagna and used fresh grated mozzarella in it. WOW. okay, so this really truly does make a huge difference. I’m a believer.
Will I ever use pre-shredded cheese again? You bet your gouda I will! But it’s good to know that this little extra step really does make a difference you can taste.
Peel and cube your potatoes and place them in a pot. Cover with water and put that over medium high heat to bring them to a boil.
Once boiling, reduce temperature to medium and cook for about half an hour, making sure they remain covered with water, until fork tender.
Grate your cheese.
Once potatoes are done, drain the water off.
Now, while your potatoes are hot (this is important) dump them into a bowl and add milk, butter, salt, pepper, and garlic powder.
Using a potato masher, mash them up a good bit.
Until they look about like this.
Don’t worry, we’re not going for totally mashed. A few lumps will add a nice texture to it.
Add in your mozzarella and if you’re using bacon, add that now, too.
Mash just a little bit to help incorporate it.
Then, switch to a spoon and stir until everything is well combined and the cheese is fully incorporated, this will just take a minute.
Serve immediately. 🙂
- 4 medium to large russet potatoes
- 1 cup fresh shredded mozzarella*
- ½ cup evaporated milk
- ¼ cup butter
- ½-1 teaspoon garlic powder (I use a full teaspoon)
- 1 teaspoon salt
- ½ teaspoon pepper
- 4 strips crumbled crispy cooked bacon, optional
- Peel and slice potatoes. Place in large stock pot and cover with water. Bring to a boil over medium high heat and then reduce temperature to medium and cook until tender, about thirty minutes.
- Drain water and place potatoes in mixing bowl (or you can do this in the pot if you want).
- Roughly mash potatoes with potato masher. Add milk, butter, salt, pepper, and garlic powder. Mash again until butter is melted.
- Stir in cheese and crumbled bacon.
- Serve immediately.
- *Can use pre shredded but it won't melt into the potatoes as well.
“Successful people are not gifted – they just work hard,
then succeed on purpose.”
– G.K. Nielson