In large pot of boiling salted water, cook potatoes and garlic until tender, about 20 minutes. In medium skillet over medium heat, saute bacon until crisp. Drain bacon on paper towels. Remove all but 2 teaspoons bacon drippings from pan. Saute onion until softened, stir in green chilies, and cook 1 minute more; set aside. Drain potatoes and discard garlic.
Force potatoes through a potato ricer or mash with a potato masher. Beat in butter. Beat in cream and cheese. Season with salt and pepper. Fold in green chili mixture and bacon. Spoon into serving bowl and serve immediately.
Don''t peel potatoes and roughly mash them rather than rice them for a more rustic dish.
Substitute cheddar jack for the white cheddar and reserve some to sprinkle on each serving.
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|Serving Size: 1 Serving (319g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 335 (60%)|
|Amt Per Serving||% DV|
|Total Fat 37.2g||50 %|
|Saturated Fat 21.6g||108 %|
|Monounsaturated Fat 11.3g|
|Polyunsanturated Fat 1.9g|
|Cholesterol 105.3mg||32 %|
|Sodium 384.4mg||13 %|
|Potassium 1045.3mg||28 %|
|Total Carbohydrate 41.7g||12 %|
|Dietary Fiber 5.1g||21 %|
|Sugars, other 36.6g|
|Protein 15.1g||22 %|
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Calories per serving: 555
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