Fully Loaded Mashed Potatoes

Bangers & Smashed

Yesterday, we went to a brewery that has no sign, and it’s down a very dumpy little street in a warehouse. We nervously opened the door and immediately knew we were in the right place.

As the first brewery with operations based in Los Angeles in over 60 years, they are dedicated to the production of unique artisanal beers using the best ingredients to promote the ongoing development of the beer community in Los Angeles.

It’s a microbrewery that is attached to a public tap-room, where they make amazing unique beers. As they do not serve food, they encourage patrons to bring their own food or make a visit to the local food trucks/vendors that they have outside.

They actually had a “pop up” caterer there serving bangers and several kinds of smashed potatoes.  It’s called Bangers & Smashed.  They claim they are “Excellent for dinner parties and royal hangovers”.

Fully Loaded Mashed Potatoes

Serves 8

2 heads garlic
6 lb Idaho potatoes, peeled and quartered
2 tsp freshly ground black pepper
1/2 cup butter
12 oz sour cream
8 oz sharp white Cheddar, grated
1 1/2 lb cooked bacon, julienned

Preheat oven to 350 degrees F. Cut tops off 2 garlic heads. Wrap in foil and roast for 30 minutes. When cool enough to handle remove the flesh from the garlic heads and set aside.

In a large stockpot, cook potatoes in enough salted water to cover for 10 to 15 minutes or until tender. Drain and return to stockpot. Beat with an electric mixer until smooth; adding salt, to taste, pepper, butter, garlic and sour cream. With a spatula stir in cheese and bacon. Add more salt and pepper, if necessary. Serve immediately.


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