Cook new baby red potatoes with their skins on, then mash with butter, cream and sour cream, embellishing further with bacon and chives.

Ultimate Mashed Red Potatoes

This is almost a meal in itself, rich enough to keep servings on the small side.

Makes 6 servings

Ingredients

  • 3 pounds red-skin potatoes, unpeeled, scrubbed and cut into 2-inch pieces
  • ½ cup unsalted butter, cut into small pieces
  • 1 cup whipping cream
  • ½ cup sour cream
  • 1 teaspoon kosher salt
  • ½ teaspoon black pepper
  • ½ cup crumbled, crisp-cooked bacon (about 6 slices), plus more for garnish
  • ¼ cup snipped fresh chives, plus more for garnish

Directions

In a large pot, cook potatoes in lightly salted boiling water, covered, for 20 minutes or until tender; drain. Return potatoes to pot and let stand for 3 minutes.

Add butter, cream, sour cream, kosher salt and pepper to pot. Mash potatoes with a potato masher. Stir in ½ cup bacon and ¼ cup chives.

Serve potatoes topped with additional bacon and chives.