Serve these bacon-studded chunky mashed potatoes with grilled steak or chicken.
- 1 pound new or baby potatoes, scrubbed and cut into 1-inch chunks
- 2 slices bacon
- 1/3 cup low-fat milk or buttermilk
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground pepper
- 1/3 cup reduced-fat sour cream
- 2 scallions, sliced
Place the potatoes in a large saucepan and cover with 2 inches of water. Bring to a simmer over medium-high heat. Reduce the heat to medium and cook, partially covered, until tender, 10 to 12 minutes. Drain and transfer to a large bowl.
Meanwhile, cook the bacon in a skillet over medium heat until crisp. Drain on a paper towel. Crumble when cool enough to handle.
Mash the potatoes, milk (or buttermilk), salt and pepper with a potato masher until the liquid is incorporated but some chunks of potato still remain. Fold in the sour cream, scallions and the crumbled bacon.
Recipe reprinted by permission of Publisher. All rights reserved.
nutrition information per serving
140 calories; 4g total fat; 2g total saturated fat; 12mg cholesterol; 391mg sodium; 22g carbohydrates; 2g fiber; 5g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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