Man approved! My sons think this is the BEST way to have mashed potatoes.
I don't have service in my kitchen, so I didn't follow the recipe, per say, but I read it clear through and then did try to remember it.
First I multiplied everything to feed 40.
Then I made the bacon out of the rib meat of a cow we butchered a little while ago. Part of making bacon is to marinade it for 5 days. I let it soak for 2 weeks. It was an old cow and she was tough. But the flavor can not be beat. I then took it out of the marinade and placed it directly onto the grill of our Trager (if you don't know what that is, Google it. I would not trade mine for any other! ) for 3 hours at 275.
While the meat was smoking I prepared the rest of the ingredients.
I shredded 3/4 lb of cheddar cheese, set aside.
I used 10 lb of "good old" Idaho potatoes and 8 carrots, peeled, and boiled. I reserved 1 cup of the water they were boiled in. My family doesn't like whipped mashed potatoes, so I hand mashed them, and the carrots, with about 2 cups of whole milk, 1 1/2 cups of butter, 1/2 cup salt, 3/4 cup dried milk powder, and the reserved liquid. The green onions (also known as scallions) I cut directly into the mashed potatoes with a pair of kitchen sheers, or scissors. I used as much as looked good, about 10. On top of the green onions I poured the cheese.
Then I diced the bacon and fried it. Then I poured it onto the potatoes.
Then I kneaded them all together until incorporated.
I made an 8 loaf batch of whole wheat bread, and measured it out into 2 lb lumps. I covered all of the lumps except the one I was working with. Rolled it out into a rectangle until it was about 1/4 in thick. Then cut it into 20 squares.
Measured approximately 1/4 cup filling into each square and folded the points together and pinched any holes shut.
Baked at 350 F until a nice brown color.
