Cheesy Beer Mashed Potatoes

Cheesy Beer Mashed Potatoes

Bloggers Adam and Joanne Gallagher from Inspired Taste make creamy mashed potatoes with beer, sour cream and cheese!

Prep Time

10

Minutes

Total Time

30

Minutes

Makes

4 to 6

servings

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
  1. In 3-quart saucepan, place potatoes and garlic; add enough water (salted if desired) to cover. Heat to boiling. Reduce heat to medium-low; cover loosely and boil gently 15 to 20 minutes or until potatoes are tender. Drain; shake pan with potatoes over low heat to dry.
  2. Mash potatoes and garlic until no lumps remain. Add beer in small amounts, beating after each addition.
  3. Add remaining ingredients. Mash vigorously until potatoes are light and fluffy.
Makes 4 to 6 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Replace beer with milk for a beer-free version.
For extra-cheesy potatoes, add mashed potatoes to a casserole dish, top with an extra 1/2 cup (2 oz) shredded cheese, then bake in the oven until the cheese has melted.

Nutrition Information:

1 Serving (1 Serving)
        Exchanges: Free*Percent Daily Values are based on a 2,000 calorie diet.