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How many of you like mashed potatoes?  Most of you, right?Okay, so how many of you like biscuits and bacon gravy? What if we combined all of this together? We would have Garlic Potatoes Topped With Biscuits & Bacon Gravy.

I am here today with many of my blogging friends as part of a bi-monthly food challenge hosted by Kim of The Kim Six Fix. This month the challenge is potatoes.

Biscuits and Gravy is definitely a family fave. Every time our kids come to visit OR I visit them, They ask me to make biscuits and bacon gravy. I tell them if they have everything in their pantry, I will definitely make it for breakfast, lunch or dinner. Sounds delish, huh?

I learned how to make these garlic mashed potatoes at Thanksgiving a few years ago. And I have made them ever since.

{Meegan’s Garlic Mashed Potatoes}

1 lb Yukon Potatoes (sliced in 1 inch slices)

3 cups whole milk

3 whole garlic cloves (peeled and smashed)

3 oz softened cream cheese

salt and pepper to taste

Boil sliced potatoes and garlic in whole milk until soft. Drain the potatoes and garlic from milk. Save some of the milk to help your potatoes to stay creamy.

Leaving the garlic in the potatoes, mash the potatoes with a mixer (or by hand). Add milk for texture desired.

Gradually add softened cream cheese.

Mix until well blended while adding salt and pepper to taste.

 

That is the just the beginning of Garlic Potatoes Topped With Biscuits & Bacon Gravy.

When I make my Bacon Gravy, I don’t have a set recipe. (OOPS!) BUT, I do make it from scratch. I will try to give you a pretty good idea of how I make bacon gravy.

{Meegan’s Bacon Gravy from Scratch}

1 lb bacon of your choice

1/2 cup flour

3 cups of whole milk

salt and pepper to taste

Cook bacon in an iron skillet until done. (I like mine crispy)

Remove bacon from drippings. Place on a paper towel to drain.

Gradually sprinkle flour into drippings. With a wire whisk, combine drippings and flour to make a rue.

Once you have a smooth consistency, gradually add your milk, stirring continually.

Stir, stir, stir until the ingredients thicken up. Season well with salt and pepper. (We like lots of pepper on our gravy)

TIP: Did you know if you place a lid on your gravy it will not stay a thick consistency?

Next the biscuit recipe. It is kind of the same as the gravy recipe. I don’t really have a recipe. I do whatever is in in my head.

I will do my best to share it with you.

{Meegan’s Scratch Biscuits}

2 1/2 cups white flour plus 1/4 cup for rolling out biscuits

3 tsp baking powder

1 tsp salt

1/2 cup shortening

1/2 cup milk

Cut shortening into 2 1/2 cups flour, salt and baking powder until shortening pieces are smaller than peas. Pour in milk and begin to knead dough. If dough is too still, add 1 Tablespoon milk at a time. ( I like my dough a little sticky so it picks up the extra flour as I knead and roll out the dough)

Knead dough for 3 minutes. Roll out to 1/3 to 1/2 inch thick.

Cut into rounds with biscuit cutter or 3 inch glass.

Bake at 400 for 8-10 minutes. Or tops are golden brown.

Tastes great with real butter and strawberry jam. Oh, of course with Bacon Gravy.

If you decide to mix all three recipes together like I did here, it is an great additional fresh taste and texture to add tomatoes, yellow peppers and green onions as a garnish. AND even some crumbled bacon pieces.

Thanks for visiting and don’t forget to see ALL the other potato recipes below, as well.

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