Bacon Sour Cream Smashed Potatoes
Just when you thought mashed potatoes couldn’t get any better—we added bacon. Make these once and we bet you’ll never make mashed potatoes any other way again.
8 Servings
PrintIngredients
8 slices of bacon, coarsely chopped
2 1/2 pounds russet potatoes, peeled and cut into 1-inch chunks
3/4 cup sour cream
6 tablespoons unsalted butter
1/3 cup milk
3/4 teaspoon salt
Directions
- Cook the bacon in a Farberware Neat Nest 3 Qt. Saucepot over medium heat until crisp, about 6-7 minutes. Transfer to a plate covered with paper towel to drain. Discard the fat and give the pan a quick wipe with a paper towel.
- Place the potatoes in the saucepot with enough cold water to cover by 2-inches. Bring to a boil over medium heat and cook until the potatoes are very tender, 18-20 minutes; drain. Return the potatoes to the pot and mash with the sour cream. Meanwhile, melt the butter with the milk and salt in a Farberware Neat Nest 1 Qt. Saucepot over medium heat. Add to the potatoes along with all but 2 tablespoons of the bacon and mix well. Top with the remaining bacon just before serving.
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