Fried Mashed Potatoes with Bacon Gravy
3 large Russet potatoes
1 1/2 teaspoon kosher salt
5 tablespoons unsalted butter
1 cup shredded cheese blend
1/4 cup sour cream
3 teaspoon flour
bacon gravy (see recipe below)
fresh chives, chopped (for topping)
- Heat the oven to 400 degrees.
- Wash, dry and pierce the potatoes. Place in the oven and bake for 1 hour, or until the potato is cooked all the way through.
- Remove the potato and let cool for two minutes. With an oven mitt or kitchen towel, squish the potatoes to mash the interior.
- Slice open the potatoes and scoop out the interior. Place in a large bowl.
- While the potatoes are still hot, add the salt, butter, cheese, sour cream, and flour. With a potato masher, mash the ingredients into a somewhat smooth texture (small chunks of potatoes are okay).
- Make 2 1/2 to 3 inch patties out of the potato mixture. Lay flat on parchment paper.
- Meanwhile, add a quarter inch of canola oil in a large cast iron skillet. Heat the canola oil to 375 degrees.
- Once the oil is hot, gently place the patties into the skillet. Cook 3-4 minutes per side, for a total of 6-8 minutes. When turning the patties, use a spatula and be gentle with them to keep the patties from sticking or breaking in half.
- Place on a paper towel lined plate to soak up the excess oil
- Serve warm topped with bacon gravy and chives.
3 strips of thick cut bacon
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1 cup water
2 tablespoon flour
salt to taste
- Cook the bacon in a medium sized skillet over medium heat. Once cooked, remove the bacon.
- Meanwhile, add the water and flour into a container with a lid. Seal and shake until most of the flour is incorporated into the water without any flour pockets (this is to prevent lumpy gravy).
- Add the water mixture, garlic powder, onion powder to the bacon grease. Stir.
- Simmer over low heat until the gravy is thick. Salt to taste. Serve warm.