3poundsrusset potatoes,peeled and cut into 1-inch cubes
2 1/2teaspoonssalt,divided
1cuphalf-and-half
4tablespoonsbutter,cut into 1/2 tablespoon pieces
1/2teaspoonpepper
4slicesbacon,cooked and crumbled
2green onions,sliced
Instructions
Heat oven to 350 degrees. Cut off very top of garlic head. Drizzle olive oil into garlic and wrap in foil. Place in oven for 30 minutes. Let cool.
Place potatoes in a Dutch oven, cover with water, and add 1 teaspoon salt to water. Bring to a boil and simmer for about 15 minutes, or until potatoes are tender. Drain well.
Place half-and-half in Dutch oven and heat over medium heat until warm. Remove from heat and add potatoes. Add butter pieces.
Squeeze garlic from skins into Dutch oven. Add remaining salt and the pepper. Mash well with a potato masher.
Mix in bacon and green onions.
Notes
You can use yukon gold potatoes in place of russet potatoes.To add even more flavor, place a few pats of butter on top of the hot mashed potatoes so it melts all over them.Nutritional info is provided as an estimate only and will vary based on brands of products used.