Time: 1 hour 10 min.
Complexity: easily
Servings: 8

Mashed potatoes can be served not only as a side dish, but also as a thick dipping sauce with appetizers. Blend the mashed potatoes with fried garlic in a blender until smooth, transfer to a serving bowl, and garnish with sour cream, chopped green onions, fried bacon bits, and the cherry on top of this dip—crispy potato skins. Serve the bowl on a tray, garnished with chips and fresh vegetable sticks for dipping.

Ingredients:

• 3-4 potatoes (about 0.5 kg)
• 3 strips of bacon
• 8 cloves garlic, crushed
• 2/3 cup olive oil
• 1 tbsp. white wine vinegar
• 1/4 cup sour cream
• 1/4 cup grated cheddar
• 2 green feathers, thinly sliced
• Potato chips, red pepper strips and celery sticks, for serving

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

potato, cheddar cheese, green onions, wine vinegar, bacon, sour cream

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Preparation:

Step 1
• Preheat oven to 190°C.
Step 2
• In a medium skillet over medium heat, cook the bacon until crisp, about 8 minutes. Transfer the bacon to a paper towel-lined plate to drain. Add the garlic and 2/3 cup olive oil to the skillet with the rendered fat. Reduce the heat to medium-low and cook, stirring occasionally, until the garlic is golden, about 7 minutes. Remove from the heat and set aside to cool.
Step 3
• Meanwhile, peel the potatoes and cut the potato skins into very thin strips (the thinner you cut the strips, the crispier they will be). Toss the strips in a small bowl with the remaining 1 tablespoon olive oil, 1/4 teaspoon salt, and ground black pepper to taste. Line a rimmed baking sheet in an even layer and bake, tossing once, until golden brown, about 15 minutes.
Step 4
• Peel the potatoes, cut them into thin slices, and place them in a saucepan. Cover with cold water to a depth of about 5 cm and add a generous pinch of salt. Bring to a boil over high heat; reduce heat and simmer until the potatoes are tender, 15-20 minutes. Drain and let cool slightly. Grind the potatoes into a bowl using a vegetable grinder or mash with a potato masher until smooth.
Step 5
• Pour the oil and garlic mixture into the bowl of a food processor and pulse until smooth. Add the potatoes, vinegar, 1/3 cup water, 1/2 teaspoon salt, and a pinch of freshly ground black pepper and pulse until creamy; do not overprocess, or the potatoes will become gummy. Add up to 3 tablespoons of water if needed. Season with salt and pepper to taste.
Step 6
• Transfer the dip to a serving bowl and drizzle with sour cream. Crumble the bacon and sprinkle it over the dip. Top with cheddar, crispy potato skins, and green onions. Serve warm or at room temperature with potato chips, red pepper strips, and celery sticks.

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