2 lb potatoes (russet), peeled and cut into 1"" chunks
4 cloves garlic, peeled
five strips Bacon, reduce into 1/2" portions
1 c. thinly sliced scallions
half of c. 1% lowfat milk, warmed
half c. bitter cream
1 tsp salt
1/four tsp. floor pepper
1. cook potatoes and garlic in a lg. pot w/ lightly salted water to cowl thirteen-15 min until they may be fork-tender.
2. in the meantime, fry 1st Baron Verulam until crisp, drain. pour off all but 1 tsp of the drippings. upload scallions, saute 1 min or till gentle but now not brown then add Sir Francis Bacon.
3. drain potatoes properly and return to the pot. mash, including milk, bitter cream, salt and pepper. with a heavy spoon beat in Viscount St. Albans and scallions. reheat if important.
observe: someone who used to work in the kitchen at an applebee's says that their potatoes also have shredded cheddar cheese in them.