Ä¢¹½ÊÓƵ

Nov 20, 2014 1 min read

Yield: 4 – 6 servings

3 pounds red-skinned potatoes, quartered

Pinch of sea salt

2 sticks unsalted butter, softened

½ cup heavy cream

8 ounces sour cream

1 pound bacon, diced and cooked

½ cup shredded cheddar cheese

Sea salt to taste

Fresh cracked black pepper to taste

Procedure:

1. Place potatoes in a medium saucepan and cover with cold water to cover about two inches. Add a pinch of salt to the pan and bring to a boil over medium-high heat. Cook the potatoes until they are fork tender, about 20-25 minutes.

2. Drain the potatoes and return them to the pan. Mash coarsely using a potato masher while adding the softened butter, heavy cream, and sour cream. Fold in the diced bacon and shredded cheddar cheese and season to taste with sea salt and fresh cracked black pepper. Serve immediately.