2 pounds (about 2 to 3 large) russet potatoes, peeled, cut into eighths
1 tablespoon salt
1/2 cup sliced green onions
1/2 cup milk
1/3 cup (3 to 4 strips) cooked chopped bacon
1/2 cup shredded sharp Cheddar cheese
Place potatoes in 3-quart saucepan; add water to cover. Bring to a boil over high heat; add 1 tablespoon salt.
Reduce heat to medium; cook 10-15 minutes or until potatoes are tender; drain.
Melt Sauté Express® square in same saucepan over medium heat; add green onions. Cook 2-3 minutes or until slightly softened.
Add drained potatoes and 1/2 cup milk; mash until smooth. Stir in bacon and cheese.
- If potatoes are too dry, add up to an additional 1/4 cup milk to reach desired consistency.
- Mix in sour cream as desired to make these mashed potatoes even creamier and loaded with flavor.