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Bacon Mashed Potatoes
EatingWell Test Kitchen
“Serve these bacon-studded chunky mashed potatoes with grilled steak or chicken.”
1 pound new or baby potatoes, scrubbed and cut into 1-inch chunks
2 slices bacon
⅓ cup low-fat milk or buttermilk
½ teaspoon salt
¼ teaspoon freshly ground pepper
⅓ cup reduced-fat sour cream
2 scallions, sliced
1Place potatoes in a large saucepan and cover with 2 inches of water. Bring to a simmer over medium-high heat. Reduce heat to medium and cook, partially covered, until tender, 10 to 12 minutes. Drain and transfer to a large bowl.
2Meanwhile, cook bacon in a skillet over medium heat until crisp. Drain on a paper towel. Crumble when cool enough to handle.
3Mash the potatoes, milk (or buttermilk), salt and pepper with a potato masher until the liquid is incorporated but some chunks of potato still remain. Fold in sour cream, scallions and the crumbled bacon.