...with a side of baby backs...
Yesterday was another smoked baby back ribs day and for a side, I wanted to do something besides regular mashed or smashed potatoes. I thought about a mashed potato casserole so I searched on here and the only one I could find was David's
DRKsmoking
posted here...
www.smokingmeatforums.com
So his pointed me in a direction and here we go...
Once the potatoes are tender, drain and add the cream cheese and mash...
Next, I added about half of the white cheddar cheese and mixed to combine. Then the sour cream/butter/milk combo a little at a time until I got the consistency I was looking for, it didn't take quite all of it. Mixed to combine. Tasted and add the salt and white pepper. I added about 2 tsp of each...
Put in all in a glass baking dish and scatter the chopped bacon on top, then the rest of the cheddar cheese. Cover with foil and baked at 375℉ for about 45 minutes. Remove the foil and bake 15-20 minutes longer until the cheese starts to brown....
Scatter the chopped green onions on top, ready to eat...
I served this with smoked baby back ribs that were coated with a dry rub, nothing special. Smoked with cherry splits for 4 hours then sauced a few times for the next 2 hours. One was a spicy red sauce and the other was a gold sauce. No foil wrap...
Served with a salad and garlic bread. Time to eat...
I wanted to make a post for others that may be looking for something else to do with potatoes, that's why this is here in the 'Sides' forum. Also added a tag.
Another note is to be careful warming the sour cream/butter/milk mixture. Whisk to prevent separation. Better way may be to warm the milk and butter before adding the sour cream, then whisk to combine...
![Grinning face with smiling eyes :smile: 😄](https://cdn.jsdelivr.net/joypixels/assets/7.0/png/unicode/64/1f604.png)
Yesterday was another smoked baby back ribs day and for a side, I wanted to do something besides regular mashed or smashed potatoes. I thought about a mashed potato casserole so I searched on here and the only one I could find was David's
![DRKsmoking](/data/avatars/s/233/233852.jpg?1666049259)
Apple Stuffed Pork Loin with Loaded Mashed potatoes Lots of cheese and Picture heavy
Apple Stuffed Pork Loin with Loaded Mashed potatoes ( Lots of cheese ) Pulled a small pork loin from the freezer and slice rolled it for the stuffing. Sliced green delicious apple ( dipped in lemon ) a layer of my Dutch Apple Pie Jam, sprinkle of green onion, mixed up diced apple and diced...
![www.smokingmeatforums.com](https://www.smokingmeatforums.com/styles/uix/images/sm-smf-favicon-32.png)
So his pointed me in a direction and here we go...
- 4 lbs. gold potatoes peeled
- 1 cup ½&½
- ½ stick of unsalted butter
- 2 heaping TBS sour cream
- 8 oz. extra sharp white cheddar cheese shredded
- 4 oz. cream cheese
- 1 lb. bacon fried crispy and chopped
- Green onion chopped for looks
- Salt & white pepper to taste
Once the potatoes are tender, drain and add the cream cheese and mash...
Next, I added about half of the white cheddar cheese and mixed to combine. Then the sour cream/butter/milk combo a little at a time until I got the consistency I was looking for, it didn't take quite all of it. Mixed to combine. Tasted and add the salt and white pepper. I added about 2 tsp of each...
Put in all in a glass baking dish and scatter the chopped bacon on top, then the rest of the cheddar cheese. Cover with foil and baked at 375℉ for about 45 minutes. Remove the foil and bake 15-20 minutes longer until the cheese starts to brown....
Scatter the chopped green onions on top, ready to eat...
I served this with smoked baby back ribs that were coated with a dry rub, nothing special. Smoked with cherry splits for 4 hours then sauced a few times for the next 2 hours. One was a spicy red sauce and the other was a gold sauce. No foil wrap...
Served with a salad and garlic bread. Time to eat...
I wanted to make a post for others that may be looking for something else to do with potatoes, that's why this is here in the 'Sides' forum. Also added a tag.
Another note is to be careful warming the sour cream/butter/milk mixture. Whisk to prevent separation. Better way may be to warm the milk and butter before adding the sour cream, then whisk to combine...
Last edited: