So if you follow me anywhere, you know I was in Austin at BlogHer Food all weekend. It’s a conference for food bloggers where we all talk about what annoys us about our job and then we eat everything in the city.
And, in case you’ve ever wondered, I am horrible at conferences. (Very good at the eating part though.)
I showed up for 3 things the entire conference. And only stayed the full time for 1 of those.
Sitting still is hard for me, y’all.
Also, I sat down with a group of girls I didn’t know for the closing keynote and they asked if I had a business card.
And I didn’t.
I mean, do I seem like the kind of girl that carries business cards?
Anyway, one of the girls said, “Aww, you must be a new blogger!”
So that was kind of how the conference went for me.
I did get to hang out with friends that I’ve only ever known over the internet which was honestly the only reason I went to begin with so that totally made up for the conference being… ahem… lame.
And also there was lots of food!
Just a few of my favorite Austin eats of the weekend.
Voodoo Doughnut is a must stop for anyone visiting Austin. All the doughnuts are amazing but the ODB (the one with chocolate frosting, Oreos, and peanut butter) is the best.
Like, the best doughnut ever.
Did dinner at Stella San Jac one night. Highlights were the Blueberry Sage Cocktail and that crispy pork belly, quail egg, and grits in the top right photo.
And then I was up stupid early on day 2 of the conference so I wandered over to Snooze for the Late Harvest Benny. It was roasted pepper grit cakes with all sorts of veggies, a couple poached eggs, and a smoked cheddar hollandaise.
Anyway, Bacon and Cheddar Mashed Potatoes!
Is there anything better than cheesy potatoes with bacon? And then with a ton of green onions mixed in? I’m obsessed with these.
Also, super easy. I do them in the stand mixer because I like my mashed potatoes super smooth but if you like yours chunky, just do them with a potato masher instead!
- 2 pounds Russet potatoes peeled and diced
- 4 tablespoons salted butter melted
- 1/2 cup sour cream
- 1/4 - 1/2 cup milk
- 1/2 cup sharp cheddar cheese shredded
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/3 cup sliced green onions
- 4 slices bacon cooked and crumbled
Put diced potatoes in a large pot. Cover with water and bring to a boil over high heat. Reduce heat and simmer until potatoes are fork tender, about 15 minutes. Drain and transfer to a stand mixer fitted with a whisk attachment. Add in melted butter and beat slowly until mostly mashed. Add in sour cream, 1/4 cup milk, cheese, salt, and black pepper. Continue beating until it reaches desired consistency, adding remaining 1/4 cup of milk if necessary. Use a rubber spatula to stir in half of the green onions and bacon.
Transfer to a serving dish and sprinkle remaining green onions and bacon on top.
Want more recipes with bacon?