Loaded Mashed Potatoes

I love a good simple mashed potato, but sometimes I want to jazz it up a little more. This is a simple recipe that can be altered to whatever your liking.

Loaded Mashed Potatoes

Peel and chop 4 potatoes into uniform pieces (the smaller you cut, the faster the cooking time). Place in lots of cold water and boil until just done.
If you put the potatoes in a small amount of water or hot water, the starch from the potatoes - making them a little gluey. Some people think "Oh I will just let them go as long as I can, they can't overcook - they are mashed potatoes" Wrong! They will become water-logged.

Meanwhile prepare your "toppings." Whatever you would put on a baked potato would be great in the mashers.
I like bacon but don't want to have to worry about watching it, flipping it, draining the fat, and having hot grease jump at me. So I put them on a backing sheet, put them in the oven at 400 degrees for about 10-15 minutes or until really crispy.

It is nice because they stay flat and the grease is well contained.
I really like this trick for BLTs - the flat bacon is easier to put in between bread.

Heat about a cup of milk with a few tablespoons of butter in the microwave. Then mash your potatoes slightly, adding a little of the milk mixture at a time. Add slowly - too much makes for soggy potatoes.

I like to put it right back into the hot pot that I boiled my potatoes.

Add your favorite toppings. This is what I used. Other great options would be blue cheese, green onions, horseradish, jalapenos, sour cream (reduce the amount of milk mixture), hot sauce, whatever you would like.

Eat before someone else does!

This serves about 4.