One of my all-time favorite restaurants is Texas Road House. They have two side dishes that I equally LOVE! Smothered Sweet Potatoes and Smothered Mashed Potatoes. I am a mashed potato fanatic and would eat them as a side dish to nearly every meal…if, they didn’t take so long to make. I can’t stomach the instant mashed potatoes, so if I am to eat mashed potatoes, they have to be the ‘real’ thing. These Smothered Mashed Potatoes are not for every night of the week, but if you have a good steak or BBQ ribs, or something that you need an extra special side for, this is the PERFECT solution! I have even heard of people eating these smothered mashed potatoes as a meal if you want a new dinner idea. I could see the kids loving to pick and choose which toppings they could add to their potatoes. Kind of like a gourmet version of a potato bar. YUM!!!

Smothered Mashed Potatoes
  1. 5 lb. russet potatoes (or red potatoes)
  2. ½-1 whole 16oz. tub sour cream (depending on how much moisture you need in your potatoes)
  3. 1 stick butter
  4. 8 oz. whipping cream (or you can use regular milk)
  5. 2 cloves garlic, minced
  6. Salt & Pepper
  1. 1 lb. bacon, cooked, drained and crumbled
  2. 2 stalks green onions, sliced
  3. 1 1/2 c. shredded cheddar cheese
  4. Fresh Parsley for garnish
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  1. Peel potatoes and cut into large chunks. Boil water and add potato chunks. Boil until potatoes are fork tender. Drain majority of water from potatoes. Mash potatoes with either an electric mixer or potato masher. Add whipping cream, butter, sour cream, garlic, salt and pepper until potatoes are the 'perfect' mashed potato flavor. Then top the mashed potatoes with the following when they are still warm.
  2. Cook and crumble the bacon. Slice the green onions. Shred the cheese. Chop the parsley.
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