Prep 10 mins
Cook 25 mins
Russell makes great mashed potatoes-here's one of his variations!
- 4 large potatoes, peeled and cut into quarters
- 4 cloves garlic
- 1⁄2 cup sour cream
- 2 slices bacon, diced and cooked until crispy
- 1 tablespoon snipped chives (we use garlic ones)
- 1 tablespoon chopped fresh parsley
- salt & freshly ground black pepper
- Boil the potatoes and garlic until tender.
- Drain and mash them with the sour cream.
- Add the bacon and herbs and season to taste with the salt and pepper.
very good put in alittle less sour cream added 3 tablespoons of butter and 2 tablespoons of the bacon fat even I would say they were the best mashed potatoes I ever made
I have made these ages ago & several times, but never had a chance to review. Delicious. It would have been delicious "as is" but I made some changes based on what ingredients I had at home. Instead of the chives I used some softened onions; no parsley so omitted that, & have used both sour cream & Greek style yogurt on different occasions. The only other change I made was to mash with the skins still on; it doesn't make for a pretty mash, but the skins are nutritious, flavoursome & add fibre. This is a definite keeper & another reason to love bacon & spuds! :-)
Loved the inclusion of the garlic when cooking the potatoes added just the right amount of flavour (I cooked the equivalent of 3 large potatoes using chat [baby] potatoes as that was all I had left after finding out my large ones had a rotten one amongst them phewwwwww, but kept all other amounts the same but used just garlic chives snipped from the garden (no parsley) and just a little sliced spring onion I had left over from the night before. The DM gobbled up the lot which was a shock because lately she has refused to eat mash unless it is sweet potatoe. Thank you Jan and Russell, great recipe, made for Edition 7 - Make My Recipe.