Mash these spuds with sour cream for extra richness, then stir in bacon and fresh chives for extra flavor.
| Level: | Easy |
| Total: | 1 hr 15 min |
| Active: | 20 min |
| Yield: | 6 servings |
Ingredients
- 2 pounds Idaho or Yukon gold potatoes, unpeeled
- Kosher salt and freshly ground black pepper
- 1 1/2 cups sour cream
- 1 stick (8 tablespoons) unsalted butter
- 1/2 cup finely chopped cooked bacon
- 1/4 cup thinly sliced fresh chives
Instructions
- Put the potatoes in a medium pot, cover with cold water and add 2 tablespoons salt. Bring just to a simmer and cook the potatoes, uncovered, until tender, about 45 minutes. Drain.
- Peel the potatoes and return them to the pot (if desired, pass them through a ricer or food mill after peeling). Mash the potatoes with the sour cream and butter using a fork or potato masher. Stir in the bacon, chives, 2 teaspoons salt and freshly ground pepper to taste.
- Copyright 2016 Television Food Network, G.P. All rights reserved.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 417 |
| Total Fat | 31 g |
| Saturated Fat | 18 g |
| Carbohydrates | 29 g |
| Dietary Fiber | 4 g |
| Sugar | 3 g |
| Protein | 8 g |
| Cholesterol | 81 mg |
| Sodium | 558 mg |