- 8
Ingredients
- 16 slices (1 pound) bacon
- 2 pounds russet potatoes, peeled and quarterede
- 3 T. milk
- 1/3 cup butter
- 2 large cloves garlic, minced
- 3 T. snipped fresh chives
- 1/4 t. dried thyme
- 1/2 t. coarse salt
- 1/4 t. ground black pepper
- Dairy sour cream
- Fresh chives for garnish
Preparation
Step 1
Place bacon slices on foil-lined jellyroll pan. Bake in 375 oven until bacon is cooked but not crisp, about 15 minutes. Drain on paper towels, cool completely.
Place potatoes in large saucepan, cover with cold water. Bring to a boil over medium-high heat. Reduce heat and simmer until tender, about 10 to 15 minutes. Drain well. In 1-cup glass glass measure, combine milk, butter, and garlic. Microwave (high) 20 to 30 seconds or until butter is melted. In medium bowl with hand mixer, beat potatoes at low speed until mashed. Add milk mixture; beat until smooth. Beat in the 3 T. chives, thyme, salt, and pepper. Cool slightly.
Divide potatoes into 8 equal portions; shape into cakes. Crisscross 2 slices bacon over top of each Potato Cake tucking ends under. Place seam-side down on foil-lined baking sheet. Bake in 425 degree oven until bacon is crisp, about 15 minutes. Let stand 5 minutes. Top each Potato Cake with dollop of sour cream and garnish with chives.