Sour Cream Mashed Potatoes With Roasted Garlic, Dijon Mustard and Bacon
- Level: Easy
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 288
- Total Fat
- 21
- Saturated Fat
- 11
- Carbohydrates
- 20
- Dietary Fiber
- 2
- Sugar
- 2
- Protein
- 6
- Cholesterol
- 48
- Sodium
- 354
- Total: 50 min
- Prep: 5 min
- Cook: 45 min
Ingredients
2 pounds whole russet or Yukon gold potatoes
Kosher salt
1 stick softened butter or 1/2 cup extra-virgin olive oil
1 1/2 cups sour cream
Freshly ground pepper
4 heads garlic
2 tablespoons dijon mustard
1/2 pound bacon, cooked and crumbled
Directions
- Put the potatoes in a saucepan; cover with cold water and add 2 tablespoons kosher salt. Bring to a simmer over medium-low to medium heat and cook, uncovered, until tender, about 45 minutes. Drain the potatoes and let sit until just cool enough to handle, then peel and transfer to a bowl.
- Add the butter to the potatoes. Add the sour cream, 2 teaspoons kosher salt, and pepper to taste; mash with a potato masher or fork.
- Halve the garlic heads crosswise, put them on a sheet of foil and drizzle with olive oil; wrap and roast at 350 degrees F, 1 hour. Squeeze out the cloves; mash and stir into the potatoes. Fold in the mustard. Spoon the mashed potatoes into a serving dish and sprinkle with the bacon.