| Level: | Easy |
| Total: | 50 min |
| Prep: | 25 min |
| Cook: | 25 min |
| Yield: | 6 to 8 servings |
Ingredients
- 2 1/2 pounds red-skinned potatoes (4 to 5 medium), chopped
- Kosher salt
- 4 slices bacon, chopped
- 1 stick salted butter, cut into pieces, at room temperature
- 2/3 to 3/4 cup sour cream
- 2 tablespoons chopped fresh chives
- Shredded cheddar cheese, for topping
Instructions
- Put the potatoes in a large saucepan and cover with cold water by 1 inch. Season generously with salt and bring to a boil. Reduce the heat to medium and simmer until very tender, about 15 minutes.
- Meanwhile, cook the bacon in a large skillet over medium heat until crisp, 7 to 8 minutes; transfer to a paper towel-lined plate.
- Drain the potatoes and return to the saucepan over low heat; cook until any remaining water evaporates, about 2 minutes. Add the butter, then gradually mash in the sour cream with a potato masher. Stir in the bacon and chives, reserving 1 tablespoon of each. Transfer to a serving dish; top with cheddar and the remaining bacon and chives.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 310 |
| Total Fat | 21 g |
| Saturated Fat | 12 g |
| Carbohydrates | 26 g |
| Dietary Fiber | 3 g |
| Sugar | 2 g |
| Protein | 5 g |
| Cholesterol | 51 mg |
| Sodium | 445 mg |
Reviews
I made this with 1# of potatoes for 2 of us and it would have served 3. REALLY good
Very easy to make and absolutely delicious. They were a hit at Thanksgiving.