Fully Loaded Cheese And Bacon Mashed Potatoes - Vegan Pesto Mashed Potatoes

CookingWithCarolyn's picture

Mar. 11, 2018

I hope you like the video on my versions of mashed potatoes!

Ingredients

For fully loaded cheese and bacon mashed potatoes:
Golden potatoes 3 Pound ((some of the skin can be left on if desired), & cut into ½ inch cubes))
Cooked bacon/Cooked turkey 3/4 Pound
Roasted garlic 1 Clove (5 gm) ((optional))
Sour cream 1/2 Cup (8 tbs) ((room temperature))
Warm milk/Half and half 1/2 Cup (8 tbs)
Melted butter 6 Tablespoon
Grand diamond all purpose seasoning To Taste
Salt To Taste
Black pepper To Taste
Seasoning To Taste ((additional desired seasoning))
Shredded cheddar cheese 2 Cup (32 tbs)
Finely chopped jalapeno 3 ((optional))
Green onions 3 ((for garnish))
For vega pesto:
Pine nuts 1/4 Cup (4 tbs) ((pine nuts are pricey so walnuts could be substituted))
Garlic 2 Clove (10 gm)
Fresh basil 3 Cup (48 tbs) ((packed))
Kosher salt To Taste
Black pepper To Taste
Extra virgin olive oil 1/3 Cup (5.33 tbs)
For vegan red mashed potatoes:
Boiled red potatoes 3 Pound , peeled ((some of the skin can be left on if desired) & cut into ½ inch cubes))
Garlic 1 Clove (5 gm)
Melted vegan butter 6 Tablespoon
Vegetable stock/Vegetable broth 2 1/2 Cup (40 tbs) , warmed ((a little more if needed))
Grand diamond all purpose seasoning To Taste
Salt To Taste
Black pepper To Taste
Seasoning To Taste ((Additional Desired Seasonings))
Pesto To Taste ((vegan, homemade or store bought))
For herb purple mashed potatoes:
Purple potatoes 3 Pound , washed ((boiled and peeled, some of the skin can be left on if desire and cut into ½ inch cubes))
Melted butter 6 Tablespoon
Sour cream 1/2 Cup (8 tbs) ((room temperature))
Warm milk/Half and half 1/2 Cup (8 tbs) ((a little more as needed))
Fresh rosemary/Dried rosemary 2 Tablespoon , finely chopped
Fresh thyme/Dried thyme 2 Tablespoon , finely chopped
Fresh italian parsley/Dried parsley 2 Tablespoon , finely chopped
Grand diamond all purpose seasoning To Taste
Salt To Taste
Black pepper To Taste
Seasoning To Taste ((Additional Desired Seasonings))

Directions

FOR FULLY LOADED CHEESE AND BACON MASHED POTATOES:

GETTING READY:

1.Preheat your oven at 400 degrees.

MAKING:

2.Roast the garlic.

3.Wash, peel, and cut the potatoes. Cook the bacon using a method of your choice, drain and chop. Grate the cheese and set aside.

4.Place the potatoes in a large pot and fill with cold water 2 inches above the potatoes. Bring the potatoes to a boil over medium-high heat or high heat. Boil the potatoes until fork tender, very tender. Drain the potatoes making sure all of the water is completely removed. Place the potatoes in a large bowl and mash with a masher or use a potato ricer.

5.Add and stir in half of the bacon, half of the cheese, optional roasted garlic, the sour cream, warmed milk, melted butter, optional jalapeno, and seasonings. Taste to adjust seasoning if needed. Pour the potato mixture into a baking dish and top with the remaining cheese and bacon. Bake at 400 degrees for about 20 minutes or until the potatoes hot and the cheese is melted.

SERVING:

6.Top with green onions and serve it with vegan pesto.

FOR VEGAN PESTO:

MAKING:

1.Add and stir in the roasted garlic, vegan butter, warm stock, and seasonings. Taste to adjust seasoning if needed. Top, or swirl in, the desired amount of Pesto.

SERVING:

2.Serve it with fully loaded cheese and bacon mashed potatoes.

FOR VEGAN RED MASHED POTATOES:

MAKING:

1.Roast the garlic.

2.Wash, peel, and cut the potatoes.

3.Place the potatoes in a large pot and fill with cold water 2 inches above the potatoes. Bring the potatoes to a boil over medium-high heat or high heat. Boil the potatoes until fork tender, very tender. Drain the potatoes making sure all of the water is completely removed. Place them in a large bowl and mash with a masher or use a potato ricer.

SERVING:

4.Serve and enjoy!

FOR HERB PURPLE MASHED POTATOES:

MAKING:

1.Wash, peel, and cut the potatoes.

2.Place the potatoes in a large pot and fill with cold water 2 inches above the potatoes. Bring the potatoes to a boil over medium-high heat or high heat. Boil the potatoes until fork tender, very tender. Drain the potatoes making sure all of the water is completely removed. Place the potatoes in a large bowl and mash with a masher or use a potato ricer.

SERVING:

3.Serve and enjoy!

NOTES:

1.If dried herbs are used mix them in the warm stock or milk so they will be rehydrated and soften up.)

2.Add and stir in the butter, sour cream, warm stock, warm milk, half the herbs, and seasonings. Taste to adjust seasoning if needed. Top with the remaining herbs and serve.

Recipe Summary

Difficulty Level: Easy
Cook Time: 20 Minutes
Ready In: 20 Minutes