Categories: Paula Deen, Potatoes, Side Dish

Ingredients

• 6 lbs idaho potatoes, peeled and quartered
• 1/2 cup butter
• 1 head garlic, roasted
• 1 (12 ounce) carton sour cream
• milk
• 1 (8 ounce) package sharp white cheddar cheese, grated
• 1 1/2 lbs bacon, julienned and browned
• 1/2 tablespoon salt
• 2 teaspoons ground black pepper

Directions

1. In large stockpot, cook potatoes in enough salted water to cover until tender.

2. Drain and return to stockpot.

3. Add butter, garlic, and sourcream; beat with an electric mixer until smooth.

4. Add a little milk, if needed.

5. Stir in cheese, bacon, salt, and pepper. Serve immediately.

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