Ingredients:
3 1/2 c. chicken broth
5 large potatoes, cut into 1 inch pieces (7 1/2 cups)
1/2 c. light cream
1/2 c. sour cream
1/4 c. chopped fresh chives
2 Tbsp. butter
3 slices bacon, cooked and crumbled (reserve some for garnish)
Generous dash ground black pepper
Directions:
Heat broth and potatoes in a 3 quart saucepan over medium-high heat to a boil.
Reduce heat to medium. Cover and cook 10 minutes or until potatoes are tender. Drain, reserving broth.
Mash potatoes with 1/4 c. broth, light cream, sour cream, chives, butter, bacon and black pepper. Add additional broth, if needed, until desired consistency. Garnish with remaining bacon.
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