Sunday, November 2, 2014

Recipe #25: Mashed Potatoes with Buttermilk, Sour Cream & Bacon

There are mashed potatoes, and then there are "mashed potatoes".  After you're done making these, they won't require anything else, not even butter on top, although I wouldn't put it past someone to do it...I would.  These are great with meatloaf, chicken, pork.  And what's not to like about mashed potatoes?

1 1/2 lbs russet or red skin potatoes                  3/4 cup buttermilk
3 tbsp sour cream                                                  3 strips bacon, cooked and crumbled
3 tbsp butter                                                           1 tsp salt
1 tbsp dried minced onion, optional

You can either peel potatoes, or leave with skins on.  Wash thoroughly and cut into large even pieces.  Boil on medium in a large saucepan with 1 tsp salt added to the water, about 30-45 minutes.  Drain potatoes with lid askew.  Keep potatoes in pan.  Add butter first and mash into potatoes until blended.  Add remainder of ingredients.  Taste for salt.  If you like a little creamier potato, add a 1/4 cup regular milk.  Bon appetit!

I used both unpeeled red skin and russet potatoes as you can see in the pictures.  Some of the red is the bacon...

No comments:

Post a Comment