Monday, May 11, 2009
12 ounces smoked bacon
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 cook bacon until crispy; drain on paper towels. Crumble into small pieces; set aside.
Cut Yukon Gold potatoes into 1-inch cubes; put in saucepan with cold water, bring to a boil. Turn the heat down to a simmer, cover and continue to cook until fork tender. Drain and mash until there are no lumps. Add sour cream, butter, salt and pepper, continue mashing until smooth and creamy.
Fold cheese, then bacon (reserve 1 tablespoon for garnish) into the mashed mixture. Serve in a large bowl, top with rosemary, reserved bacon and serve.