[LarryW]

Thanks for your comments, Penn. You're right about the caution re: the richness of the recipe. Hadn't heard of a Fondue recipe, however. Guess it would work pretty well that way, too. I don't serve up more than about 3/4 of a cup as a serving. It is rich. Was thinking about using it as a topping for a baked potato. I have a bunch of it and will have to freeze it up starting tonight.

Adding the bacon sounds pretty good, too. I add the carrots for texture. I also make mashed potatoes by cooking them with baby carrots, a little bell pepper, and jalapenos, then mash 'em up with buttermilk. Pretty good.