from Paula Deehn
makes 12-14 servings.
6 pounds russet potatoes, peeled and quartered
1/2 cup butter
1 head garlic, roasted
1 (12 oz) carton sour cream
8 oz grated sharp cheddar cheese
1-1/2 pounds bacon, julienned and browned
1/2 TBS. salt
2 tsp. ground black pepper
1. In a large stockpot, cook potatoes in enough salted water to cover for 10 to 12, or until tender.
2. Drain and return to the stockpot. Add butter, garlic, and sour cream; beat with an electric mixer until smooth. Add a little milk, if needed. Stir in cheese, bacon, and salt and pepper. Serve immediately.