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Applebee’s Garlic Mashed Potato

May 30, 2010
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Another favorite from the America’s Most Wanted Recipes book.  Completely worth it!


Medium Pot


Cutting Board

measuring cups


Potato Masher or Fork


2 lbs Potatoes, peeled and cut into 1” cubes (note, I never peel my potatoes, I like the skins even in the mashed potatoes…plus I’m too lazy to do it)

4 Garlic Cloves, peeled (these I peel…very important, can’t get away with not peeling these)

5 slices of Bacon cut into 1/2” pieces

1 cup thinly sliced Green Onions

1/2 cup low-fat Milk, warmed

1/2 cup low-fat Sour Cream

1 tsp Salt

1/4 tsp Pepper


Fill your pot with water:

Wash your potatoes.  I don’t have a “potato washer” or anything special like that.  I go the simple route: cold running water and my two hands rubbing and twisting over the potato to get all the dirt off…really, that’s all you’re doing, getting all the dirt off from when they were growing in the dirt!

Carefully cut the potatoes into 1 inch cubes.  It doesn’t have to be exact, but you do want some uniformity.  The idea here is that the smaller pieces in boiling water cook much faster, right?  I cut down the middle lengthwise before cutting into cubes, it’s easier to handle the potatoes.  Please note, while cutting do NOT hold your hand like this…you’ll cut your fingers off…I know, I’ve been close before:

So, cut them into the small pieces:

Get your garlic ready:

Peel it and cut off the tips (especially the bottom end where it was connected to the rest of the bulb):

Put all those potatoes and garlic into the pot of water:

 Turn on the pot to boil and get to work on slicing up the green onions:

   Cut off the roots:

Slice them up nice and thin.  When I slice up green onion I use EVERY BIT of them.  People ask, “When do I stop cutting on a green onion?”

I say, “When there is no more to cut!”

Mmm, yummy!

  I cook all my bacon on Saturday or Sunday for breakfast and then save it for the week for breakfast or cooking into dinners.  If you haven’t done so, cook up the bacon, if you do it my way, just take out that cold bacon and chop it up:

Get your milk ready in a measuring cup to allow it to warm up.  I put it right next to the stove.  You don’t need it to be HOT, you just want it warm so it will incorporate more easily into the potatoes when it’s time:

Get your sour cream ready: Check on your potatoes:

Once they are done (fork tender) drain into a colander:

Set that aside:

You could put it back into the pot, but I hate having dishes to do so I always set aside and then do the next steps in the pot that is already dirty anyway.

If you’re like me and you cooked your bacon previously, make sure you save your bacon fat for recipes as well.  Put some of that bacon fat into the pot.  If you’re cooking your bacon right now, just keep some of the fat. 

If you forgot to save bacon fat, just use olive oil:

Add the green onion and bacon (to warm it up, if you just cooked the bacon, don’t worry about adding it, take it out so it won’t burn):

Once the green onions are cooked, add the potatoes back into the pot:

Add the milk:

Add the sour cream:

A bit of salt and pepper:

And start mixing it up:

Mash like crazy, but not too crazy, you don’t want it to get too worked, it get’s gluey then.  This is perfect:

 My comments:

This recipes is to die for!  I’m so touched that they actually used LOW FAT milk and sour cream, you know, because the bacon is so healthy, too!  Just kidding, but I was a bit shocked at that!  This is an awesome recipe and really somewhat basic.  It’s a great way to kick up just plain old mashed potatoes!



2 lbs POTATOES peeled and cut into 1-inch cubes

4 cloves GARLIC, peeled

5 slices BACON cut into 1/2 inch pieces

1 cup thinly sliced GREEN ONION

1/2 cup low-fat MILK warmed

1/2 cup low-fat SOUR CREAM

1 tsp SALT

1/4 tsp PEPPER


In a large pot, immerse the potatoes and garlic in water

Boil until the potatoes are fork-tender, about 30 minutes

Fry the bacon in a skillet until crisp; drain on paper towels

Pour out all but 1 tsp of the bacon drippings from the pan

Add the green onions to the drippings, and sauté until soft but not brown.  Return the bacon to the skillet and stir to combine

Drain the potatoes and garlic and return to the pot

Mash the potatoes with the milk, sour cream, salt, and pepper.  Stir in the bacon and green onions


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