We love a little kick in our home and well the green chiles are the perfect compliment to Idaho yukon gold potatoes sure did the trick with these creamy mashed potatoes loaded with cream cheese, butter, half & half cream top with smoked bacon green onions.
337 per serving
- 6 slices hardwood smoked bacon, thick cut
- 4 ounces cream cheese, room temperature
- 2 tablespoons butter
- 3 ounces half & half
- 4 ounces chopped green chiles
- ounces salt and pepper
- 3 green onions, chopped fine
Preheat oven 375 degrees. Line a cookie sheets with aluminum foil sprayed with non-stick cooking spray. Place the bacon slices in one layer and bake 20 to 25 minutes until nice and crispy remove from oven and place bacon on a plate lined with paper towel to drain excess fat.
While bacon and cooking on stove top in a pot of salted water on medium high heat boil the potatoes until fork tender drain well. Add to the potatoes cream cheese, sour cream, butter, half & half, green chiles, salt & pepper. With a hand held mixer whipped the potatoes until smooth and creamy. Scoop the mashed potatoes into a medium serving bowl.
Crumble the bacon top the mashed potatoes with green onions and crumble bacon. Serve.