Servings: 8 servings
Cook Time: 45 min
2 heads garlic
6 pounds Idaho potatoes, peeled and quartered
2 teaspoons freshly ground black pepper
1/2 cup butter
1 (12-ounce) carton sour cream
1 (8-ounce) block sharp white Cheddar, grated
1 1/2 pounds cooked bacon, julienned
Preheat oven to 350 degrees F.
Cut tops off 2 garlic heads. Wrap in foil and roast for 30 minutes. When cool enough to handle remove the flesh from the garlic heads and set aside.
In a large stockpot, cook potatoes in enough salted water to cover for 10 to 15 minutes or until tender.
Drain and return to stockpot. Beat with an electric mixer until smooth; adding salt, pepper, butter, garlic and sour cream. With a spatula stir in cheese and bacon. Add more salt and pepper, if necessary. Serve immediately.
My Recipe Box | Log in to view
Join Paula at DuBois Furniture in Waco, TX for a book signing and meet and greet from 10:30 am to 1:30 pm.
Come see Paula’s live show at the Blumenthal Performing Arts Center in Charlotte, NC and get a heaping helping of Paula’s recipes, and some good old-fashioned fun and laughter!
Tickets available from Blumenthal Performing Arts Center here!
VIP MEET AND GREET
Starts at 5:30 PM. Light hors d’oeuvres and beer & wine will be served, including a meet and greet with Paula Deen!
Sponsored by Springer Mountain Farms.
Join the Deen Family for a Book Signing at The Lady & Sons from 10 am to 12 pm.
The event is free; 350 wristbands to be distributed starting at 9 am.