Equipment Needed
- Large pot for boiling potatoes
- Skillet for cooking bacon and sausage
- Mixing bowl
- Potato masher
- Baking dish
- Aluminum foil
Step-by-Step Instructions
When I first tackled this recipe, I started off by peeling the large russet potatoes. I make it a point to choose good-quality potatoes, as they make a huge difference in flavor. After giving them a good rinse, I placed them in a giant pot of salted water over high heat. I brought it to a boil and let them simmer for about 20-25 minutes until they were tender but not falling apart. The smell of boiling potatoes is nothing short of comforting. Just be careful not to overcook them; trust me, this can lead to a starchy mess.
While the potatoes boiled, I turned my attention to the star flavors: bacon and sausage. I heated up a skillet over medium heat and tossed in the chopped bacon. That delightful sizzling sound made my stomach growl! I cooked it until crispy, which took about 5-8 minutes, then drained it on paper towels. Next, I removed most of the bacon grease but kept just enough to sauté the sausage in the same skillet. Remember to break up the sausage while cooking; this way, it will mix better into the potato mixture.
Once the potatoes were done, I drained them and let them cool for a few minutes. I learned the hard way that you should let them cool a bit before mashing them. If you don’t, you may end up with a very steamy and messy situation! Using a potato masher, I mashed the potatoes until they were smooth. Then, I stirred in the cooked bacon, sausage, cheddar cheese, sour cream, green onions, and all those flavorful seasonings. The moment I mixed everything together, the heavenly scent wafted through the air, and I couldn’t wait to dig in.(See the next page below to continue…)