Cheesy Mashed Potato Pots


2 pounds red skinned or Yukon gold potatoes, peeled, if desired and cut up

1/2 teaspoon salt

1/8 teaspoon freshly ground black pepper

Milk (optional)

1/2 cup whipping cream

1/3 cup shredded American or cheddar cheese

1/3 cup crumbled applewood smoked bacon

1/4 cup finely diced onion

Olive oil

Freshly ground black pepper (optional)

Optional add ins: diced ham, green onions, grated smoked gouda, grilled sweet corn, broccoli.


Finely dice 1/4 of a sweet onion and cool until translucent in a frying pan with olive oil. Set aside.
Preheat oven to 350 degrees F. In a covered large saucepan, cook potatoes in enough boiling water to cover for 15 to 20 minutes or until tender. Drain. Mash with a potato masher or beat with an electric mixer on low speed. Season with the salt and 1/8 teaspoon pepper. If necessary, add a small amount of milk for desired consistency. Fold in cooked bacon and onions.

Grease four 10- to 12-ounce individual casseroles or custard cups or a 1- to 1-1/2-quart casserole. Spoon potato mixture into prepared casserole(s). In a chilled medium bowl, beat whipping cream with chilled beaters of an electric mixer on medium speed until soft peaks form (tips curl over); fold in cheese. Spoon cheese mixture over potatoes. Place casserole(s) on a baking sheet. Bake, uncovered, about 20 minutes or until lightly browned and heated through. If desired, sprinkle with additional black pepper. 

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