# @eater on Instagram

- **Type:** Video
- **Original URL:** https://www.instagram.com/p/DCsAvSDTObZ
- **Gondola URL:** https://gondola.cc/posts/75539884-eater-instagram
- **Thumbnail:** https://img.gondola.cc/tr:w-,h-,fo-auto/postThumbnails/136c501354.jpg
- **Posted:** 2024-11-22T20:51:06.000+00:00
- **Account Owner:** Eater (@eater) — https://gondola.cc/eater

## Caption

#ad It’s #SidesSeason! Learn how richardeats gives this iconic Midwest-inspired side dish a twist with Loaded Cheddar & Bacon Mashed Potatoes. campbells #CampbellsPartner

Ingredients:
- 5 large russet potatoes, peeled and chopped
- 1 can Campbell’s Cream of Mushroom Soup
- 1 cup sharp Wisconsin cheddar cheese, shredded
- 1/2 cup sour cream
- 1/4 cup whole milk or heavy cream
- 6 slices of crispy Michigan bacon, crumbled
- 1/4 cup green onions, chopped
- 2 tbsp unsalted butter
- Salt and pepper to taste
- Fresh chives for garnish

Directions:
1. Boil the potatoes: In a large pot, boil potatoes in salted water until tender, about 15-20 minutes. Drain and return to the pot.
2. Mash the potatoes: Mash the potatoes until smooth, then mix in butter, sour cream, milk, and Campbell’s Cream of Mushroom Soup for a creamy base.
3. Add the cheese: Stir in the cheddar cheese until melted and combined, followed by the crispy bacon and green onions. Season with salt and pepper.
4. Bake for extra flavor (optional): Transfer the mashed potatoes to a greased baking dish, top with extra cheddar and bacon crumbles, and bake at 350°F for 10-15 minutes for a golden, bubbly top.
5. Serve & garnish: Sprinkle fresh chives on top before serving for a pop of color and fresh flavor.

## Stats

- **Views:** 0
- **Likes:** 327
- **Shares:** 0
- **Comments:** 0

## Tags

ad, campbellspartner, sidesseason

---
Copyright (c) Gondola