Bacon-and-Cheese Smashed Potatoes

Total Time:
50 min
Prep:
25 min
Cook:
25 min

Yield:
6 to 8 servings
Level:
Easy

Ingredients
  • 2 1/2 pounds red-skinned potatoes (4 to 5 medium), chopped
  • Kosher salt
  • 4 slices bacon, chopped
  • 1 stick salted butter, cut into pieces, at room temperature
  • 2/3 to 3/4 cup sour cream
  • 2 tablespoons chopped fresh chives
  • Shredded cheddar cheese, for topping
Directions
  • Put the potatoes in a large saucepan and cover with cold water by 1 inch. Season generously with salt and bring to a boil. Reduce the heat to medium and simmer until very tender, about 15 minutes.

  • Meanwhile, cook the bacon in a large skillet over medium heat until crisp, 7 to 8 minutes; transfer to a paper towel-lined plate.

  • Drain the potatoes and return to the saucepan over low heat; cook until any remaining water evaporates, about 2 minutes. Add the butter, then gradually mash in the sour cream with a potato masher. Stir in the bacon and chives, reserving 1 tablespoon of each. Transfer to a serving dish; top with cheddar and the remaining bacon and chives.

  • Photograph by Ryan Dausch


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    This recipe is featured in:

    The Best Thanksgiving Side Dishes