This is the family-sized recipe of marvelous mashed potatoes from the sports betting pub.
Here is what you’ll need:
5 lb bag of Potatoes
1/2 lb of Bacon (About 8 slices)
1 Stick of Butter
I cup of grated Sharp Cheddar Cheese
1 cup of Milk
1 cup of Green Onions
3-5 cloves of Garlic
1/2 cup of Chives for topping
Black peppercorns from a grinder
You need to make a choice about having these with classic brown gravy as a topping or making them creamy instead. If you choose to go the creamy route, add either a 1/2 cup of Ranch, Blue Cheese, or Creamy Italian dressing. (Even use ketchup or mayo if you like)
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Peel and slice 5 lbs of Potatoes into small chunks (about 1.5″ thick) and add to a 20-quart Stock Pot, Fill the pot with water until all of the potatoes are submerged and let sit for about an hour. I recommend you put about a 1/2 stick of butter and a chopped Jalapeno in with the potatoes while they simmer for some kick. (The Jalapeno will actually spice up the potatoes while they boil in the buttered water, yum)
When the potatoes feel softened to a fork’s touch, drain water and put the potatoes back into the stockpot.
About a half an hour after you start the potatoes boiling, begin to prepare your 8 strips of bacon. Prepare them to how you normally like to enjoy your bacon. Whether it be on the stove in a pan / skillet, or in the oven it is up to you. When they cool down enough to handle, chop the bacon in little bite-sized pieces.
Finely chop your green onions along with the garlic and chives and put it to the side.
After you have your potatoes drained and softened in the stockpot, add your bacon, butter, milk, cheese, onions, garlic and grind peppercorns to your liking. With a hand mixer, blend/whip until fluffy. If it is too runny add some breadcrumbs to the pot and if they are too tough to stir add more milk and butter.
Top with chives and you also have a choice of serving them with either brown gravy or make them even creamier.
If you divert from the brown gravy, put a 1/2 cup of Ranch, Blue Cheese, or Creamy Italian dressing into the whipping process so it gets mixed in with the entire pot and not just used as a topping. You can even add 1/4 cup of ketchup, or mayonnaise, or just more cheese if you please! (We’re okay with that!
Whip ’em up, eat ’em up and gobble ’em down while they’re nice and hot!
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