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.
Yield:
8 Servings
Ingredients
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.
