- 4 1/2 pound Yukon Gold potatoes
- 1/2 cup Greek yogurt
- 1/2 cup 1% milk
- 2 cups grated Gouda cheese
- 1/2 cup onions (sliced)
- 2 Granny smith Apples (chopped)
- 4 strips of bacon
Can anyone else believe that Thanksgiving is tomorrow already? I feel like this year is just flying by! For all of you out there still looking for something to bring to your Thanksgiving feast tomorrow I have the perfect, delicious solution for you. This recipe is adapted from Nigella Lawson’s recipe from The Chew but I’ve lightened it up just a bit. Don’t worry, no creaminess or flavor have been compromised in the process.
Start by peeling the potatoes and adding them to a pot of cold water. Lightly salt the water and then bring to a boil over medium heat. Continue to cook until the potatoes are tender when pierced with a fork.
While the potatoes are cooking, place the bacon in a frying pan and cook until crisp. Remove the bacon from the pan and allow it to cool. Add the apples and onion into the bacon grease and saute until they are tender. Remove from the heat.
Once the potatoes are fully cooked, drain them from the water. Place the yogurt and milk into the still-warm pan and stir until it begins to warm. Add in the potatoes and mash them to your liking. Place the pot back over a low heat and stir until warm again. Add in the cheese in 2 handfuls, mixing to melt in between additions.
Stir in the apples & onions and crumbled bacon and stir until well combined. Season with salt and fresh cracked pepper and serve. It’s really a delicious flavor combination!