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Prep 10min
Total30min
Servings4
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Ingredients
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
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Steps
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.
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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.
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Nutrition Facts are not available for this recipe
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