Ingredients
3
medium russet or Yukon gold potatoes (about 1 lb), peeled, cut into fourths
2
unpeeled cloves garlic
1/2
cup light beer
2
tablespoons butter, melted
1/4
cup shredded pizza cheese blend (1 oz)
3
tablespoons sour cream
3
slices bacon, crisply cooked, crumbled
Salt and pepper
Preparation
In 3-quart saucepan, place potatoes and garlic; add enough water (salted if desired) to cover. Heat to boiling. Reduce heat to medium-low; cover loosely and boil gently 15 to 20 minutes or until potatoes are tender. Drain; shake pan with potatoes over low heat to dry.
Mash potatoes and garlic until no lumps remain. Add beer in small amounts, beating after each addition.
Add remaining ingredients. Mash vigorously until potatoes are light and fluffy.
