Bacon mashed potatoes

Side dish today, October 7, 2015
Absolute delicious great for both beef, poultry and pork, Ill served it with a nice roastbeef and gravy
4 servings
  • 1 lb. new or baby potatoes, scrubbed and cut into 1-inch chunks
  • 2 slices bacon
  • cup low-fat milk or buttermilk
  • ½ teaspoon salt
  • ¼ teaspoon freshly ground pepper
  • cup reduced-fat sour cream
  • 2 scallions ( green onions ) , sliced
1) Place 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.
Meanwhile, cook bacon in a skillet over medium heat until crisp. Drain on a paper towel. Crumble when cool enough to handle.
Mash 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.

Nutritional notes:
Per serving: 140 calories; 4 g fat ( 2 g sat , 1 g mono ); 12 mg cholesterol; 22 g carbohydrates; 0 g added sugars; 5 g protein; 2 g fiber; 391 mg sodium; 587 mg potassium.

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