Bacon Mashed Potatoes
By Hklbrries
Perfect for special occasions, these rich potatoes contain creamy Neufchatel cheese, butter and bacon.
"When it comes to Thanksgiving, Karry Hosford pulls out the good stuff - her family silver, china and crystal. But this mother of two and contributing photographer for Relish magazine injects comfort into the rest of the big meal. Guests are casually attired, and the children, including the Hosfords' sons Jack and Walker, are never relegated to the 'kids' table' - they join right in the celebration.
Karry and her husband, Doug, run a combination cooking school, cookware store, catering company and photography studio in Natchez, MS called High Cotton (www.highcottonnatchez.com). Adding contemporary twists to traditional Southern dishes, they design their Thanksgiving menu to reflect Karry's relaxed style and Doug's Southern roots. Bacon and pecans abound in everything from the salad to the mustard greens to the sweet potato casserole. And more than a little bourbon is enjoyed before the meal.
Family heirlooms share the stage with creative Thanksgiving fare, making for a celebration that's Southern comfort at it's best: good food, good friends and good drink."
- 8
Ingredients
- 3 pounds Yukon Gold potatoes, peeled and chopped
- 8 ounces Neufchatel cheese, softened
- 4 tablespoons butter, softened
- 1 teaspoon salt
- Freshly ground black pepper
- ½ cup 2% reduced-fat milk, if needed
- 6 slices thick-cut bacon, cooked and crumbled
- 6 green onions, chopped
Preparation
Step 1
In a large pot, cover potatoes with cold water and bring to a slow boil. Cook about 15 minutes or until tender. Drain.
Add Neufchatel, butter, salt and pepper to potatoes; beat on low speed with a mixer or use a hand masher. Add milk if potatoes are too thick. Top with bacon and green onions.
Nutrition Information:
Per serving
310 calories,
16 g fat,
9 g protein
32 g carbohydrates
2 g fiber
650 mg sodium.