This is almost a meal in itself, rich enough to keep servings on the small side.
Makes 6 servings
- 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
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.
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