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Ingredients
- 3 pounds Yukon gold potatoes, peeled and cut into 1-inch cubes
- Kosher salt
- 6 tablespoons butter, divided
- 1 shallot, finely minced
- 1 1/2 cups heavy cream
- 1/2 cup sour cream
- 4 pieces bacon, cooked and crumbled
- 3 tablespoons fresh chopped chives, 1 tablespoon reserved, for garnish
- Salt and freshly ground black pepper
Details
Preparation
Step 1
Place the potatoes into large pot and cover with cold water. Salt generously. Bring to a boil, then lower the heat and simmer uncovered for roughly 13 minutes, or until the potatoes are fork tender.
While the potatoes are boiling, melt 1 tablespoon of butter into a saucepot. Add the minced shallot and saute until soft. Add the cream and rest of the butter, being sure not to bring to a boil.
Drain potatoes in a colander. Return to pot and mash with a potato masher. As soon as they are mashed slowly add in the hot cream and butter. Stir slowly and do not overwork or the potatoes will be heavy. Add the sour cream and the bacon and fold in the chives. Add salt and pepper, to taste.
Place potatoes in bowl and garnish with chives.
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REVIEWS:
My kids & hubby love it! So much that my family requested them 2 weeks in a row!!!!
Another recipe my husband found and made for the family. EVERYONE loves it! He's a picky eater and I've been surprised each day to see him try new things. For someone who wouldn't "think" about trying new things....he's sure changed! Thanks Paula!
I love Paula Deens' recipes. She's not afraid to use those yummy ingredients that Southern folks love; like butter and suger. She loves to fry up anything and I love fried foods. She's also very entertaining to watch. Love ya Paula!
Phenomenal recipe! I make it all the time. I am actually getting ready to make five batches for Christmas dinner with my entire family =) They will be thrilled.
This is a great recipe....If you love potatoes than try this one
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