For the most decadent loaded mashed potatoes, use pimiento cheese, caramelized onions, and crispy bacon.
Well, only a Southerner would do that.
Russet potatoes make the creamiest mashed potatoes, but they can become more soggy than Yukon golds.
Credit:Caitlin Bensel; Food Stylist: Torie Cox
Ingredients
3largerusset potatoes(about 3 lb.
Drain the potatoes and return them to the pot over low heat.
Cook, stirring, for 1 to 2 minutes to allow excess water to evaporate.
While the potatoes are cooking, in a cast-iron skillet, cook the bacon over medium-high heat until crisp.
Remove the bacon to a paper towel-lined plate, set aside.
Remove and discard all but one tablespoon of the bacon fat from the pan.
Reduce the heat to low, add the onions, and season them with salt.
Cook, stirring occasionally, until very soft and caramelized, about 20 minutes.
Stir in 1/2 cup pimento cheese until just combined.
Add remaining 1 teaspoon salt and pepper; taste and adjust seasoning if needed.
Transfer the mashed potatoes to a serving bowl.
Spoon the caramelized onions in an even layer over the potatoes.
Top with dollops of the remaining 1/3 cup pimento cheese, crumbled bacon, and chives.
