Super Loaded Mashed Potatoes

I love making all different types of smashed and mashed potatoes! I'm not such a big fan of a creamy, smooth plain mashed potatoes; I prefer them when they have a little texture and love enhancing them with different flavors like roasted garlic, cheeses, etc. The recipe below is a variation on my twice-baked potato recipe and includes all kinds of yummy ingredients like bacon, green onions and marbled cheddar. If you're counting calories, you can always substitute chicken stock for the heavy cream, reduced fat shredded cheese, and turkey bacon. I typically make these potatoes to accompany steaks or BBQ. It's a stick-to-your-ribs dish that is just as yummy as leftovers the next day.

Ingredients:
2 medium sized Idaho potatoes (Yukon Gold are great for mashing too), washed and diced
1-2 slices cooked bacon, crumbled
1/8 cup shredded cheese (I recommend cheddar or jack)
3 tbsp. melted butter
1/8 cup heavy cream
salt
pepper

Assembly:
Place potatoes in a pot of cold water and bring to a boil. Reduce heat to medium and cook until potatoes are fork-tender (approximately 15 minutes). Drain and place potatoes back in empty pot (this helps them dry). Add butter, cream, salt and pepper. Smash potatoes with a large fork or potato masher. Stir in bacon and cheese, then top with diced green onions (or chives).