1-1/4 pounds baking potatoes 2 Tablespoons unsalted butter 2 Tablespoons gf flour 3 cups milk 1 cup sharp cheddar cheese, divided 1/4 teaspoon ground mustard Salt and freshly ground black pepper 1/2 cup sour cream 1/2 cup green onions, divided 3 slices bacon, cooked crisp and crumbled
Preheat oven to 400°F.
Pierce potatoes with a fork; bake for 1 hour or until tender. Let cool. When cool, peel potatoes and coarsely mash; discarding skins.
In a large saucepan, melt butter over medium heat; whisk in gf flour and cook until combined. Slowly add milk, whisking constantly until blended. Continue cooking over medium heat, stirring frequently, until thick and bubbly, about 8-10 minutes. Add mashed potatoes and 1/2 cup cheddar cheese. Adjust seasonings to taste with salt and freshly ground black pepper.
Remove saucepan from heat and stir in sour cream and half the green onions. Return saucepan to low heat and cook for 10 minutes or until thoroughly heated (do not let boil).
To serve, sprinkle each serving with crumbled bacon and remaining cheese and green onions.
We used The Gluten Free Pantry’s Country French Bread Flour Mix for the gf flour in this recipe. To purchase this product please click the link below in our Recommended Tools section.