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bacon chive mashed potatoes (gf)

 


Oh, Dolly.

Oh, Oh, Dolly.

These mashed potatoes were heaven. on. earth. Oh how I wish I’d tasted these before Thanksgiving so I could have passed the recipe along! Everything good in the potato world was found right here in these potatoes.

They were incredibly light and fluffy–the texture was almost as smooth and light as the boxed/made-from-a-mix kind. They were incredible! I loved them.

For an almost meatless meal, Michael and I used this as our main dish paired with a salad and fruit and it was a delicious, filling meal. If you wanted to, you could even use this same technique for twice-baked potatoes (I think I will sometime!).

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Bacon Chive Mashed Potatoes


Ingredients

Scale
  • 5 large potatoes, peeled and diced
  • 2Tbsp butter
  • 1/4c milk (any percentage)
  • 1/4c sour cream (or plain Greek yogurt)
  • 4oz bacon, diced and cooked (be sure you’re using gf bacon, if needed)
  • 34Tbsp minced chives
  • salt & pepper

Instructions

  1. Place potatoes in a large pot of water and bring to a boil. Cook until very soft. Drain and add to a large mixing bowl. Add butter, milk, and sour cream. Salt and pepper generously and mash well until light and fluffy. Add more sour cream or milk as necessary. Stir in bacon and chives. Add additional salt and pepper to taste.

 

3 Comments

  1. I want these potatoes. I love these kind of potatoes. I saw the most fascinating segment on PBS on a cooking show the other day about how to make the perfect potatoes (texture, not toppings)…using a potato ricer…and something about rinsing your potatoes with cold water halfway through and how that scientifically prevents glue-iness. It was very interesting.

  2. I couldn't believe how good these potatoes were. I fixed them last night with roast and my husband and I loved them. He said the next time we have mashed potatoes fix them this way. Thank for sharing this recipe with us.

  3. totally agree with anna on the ricer and I also add that if you put warm instead of cold milk they aren't as gluey either.
    Sounds like an amazing recipe!

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