Twice Baked Mashed Potato Casserole
Ingredients:
Three packages of Bob's old fashioned mashed potatoes
3 heaping tablespoons of bacon bits, divided
8 oz of sour cream
4 oz hand grated cheddar cheese
Every Christmas my book club has a sit-down dinner. The hostess provides the meat and we all bring sides and desserts. Somehow it always works out. This year I was craving mashed potatoes. Not wanting to prepare plan 'ole mashed I dug around in the fridge and came up with is updated side. If you have the time during the holidays to make homemade mashed potatoes then bless you! I just don't and even my harshest potato critics didn't catch on that Bob did the heavy lifting this year.
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Directions:
Cook the mashed potatoes for 3 minutes according to package directions one at a time. Only cook them 3 minutes and then put them in a bowl and stir them around vigorously.
Stir in 2 heaping tablespoons of bacon bits and 8 oz of sour cream. Stir until the sour cream is completely incorporated.
Put in a sprayed casserole dish and sprinkle another tablespoon or so of bacon bits over the potato mixture. Cover with 4 ounces of hand grated cheddar cheese.
Bake uncovered at 350 for 40 to 45 minutes until they are warm through.
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HINT: If you assemble this the day before, refrigerate covered. Remove from the refrigerator 30 minutes before you are ready to cook them. It may take up to 10 minutes longer to cook through.
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Cheddar Cheese: I really like a sharp or extra sharp cheddar. But as with all my recipes, please use what YOU like. I'm even considering making this with smoked Gouda....
Steak Sauce
Ingredients
2 cups heavy cream
1/3 cup brandy, good bourbon/whiskey, or cognac
1/2 teaspoon salt
1/4 teaspoon pepper
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I served this with our Christmas filet. This sauce has a very mild flavor but adds that little something that a filet needs. My nephew, a potato aficionado, said this sauce is good with potatoes also. My sister says calling it a steak sauce is crazy....think asparagus, Brussel sprouts, and then just keep experimenting. My favorite alcoholic addition: half cognac half blackberry infused bourbon.
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Directions:
Put all of the ingredients in a heavy bottomed saucepan. Bring to a low boil and simmer until it becomes thick. Use a whisk to stir regularly. Don't be afraid. Ina Garten uses this technique to make a Gorgonzola sauce. Keep an eye out when bringing to a boil as it can quickly boil over and make a bloody mess. Once it comes to a boil, put on a low but vigorous simmer. It can take an hour to cook it down so whisk regularly and be patient. This sauce should be thick, not watery.