Potato Non-Soup
2/23/2006
George made it up

6 medium Yukon gold potatoes, coat in olive oil, poke holes in, bake for about an hour at 375 until done

1 small sweet Onion, chopped
Couple cloves garlic, chopped
2 tbsp fresh chopped Parsley
1/2 package Bacon, cooked
pepper
salt

4 oz White Cheddar cheese, shredded

Sour Cream



Prepare potatoes and bacon.  While those are cooking, you can prepare the rest of the ingredients.

Mix, mash, and/or mush the potatoes with the rest of the ingredients, except the cheese and sour cream.  We tried doing it with a food processor and it made it kind of sticky... for more baked-feeling potatoes, try just mushing them with a potato masher in a casserole dish.

Top the casserole with the cheese.  Cover to keep the top from burning with an aluminum tray or foil.  Bake at 400 for 20 minutes, to cook the onions and garlic and melt the cheese.

Serve with sour cream.

(This tastes just like potato soup, but has the consistency of mashed potatoes, thus "non-soup".)