Prep Time: 15 min Total time:15 min
12 ounces smoked bacon slices
2-1/2 pounds Yukon Gold potatoes
3/4 cup sour cream
1/2 cup butter, softened
2 teaspoons salt
1 teaspoon pepper
2 cups sharp cheddar cheese, finely grated
fresh Rosemary for garnish
In a skillet over medium high heat fry bacon until crisp, remove from heat and drain on paper
towels. Crumble into small pieces; set aside.
Cut potatoes into 1-inch cubes; put in saucepan, cover with 1-inch cold
salted water, bring to a boil. Turn heat down to a simmer, cover and continue to cook until fork
tender, about 8 minutes. Drain, mash until there are no lumps.
Add sour cream, butter, salt and pepper, do not over mix. Fold in the cheese and bacon (reserve 1 tablespoon for
Put in a large bowl, top with rosemary, the reserved bacon and serve.
recommendation: Pinot Gris;