NT Cookbook Volume II
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- mrdobolina0
Mashed Potatos to rival your grandmothers.
=====================5 LB. Bag Yukon Gold Potatoes
6 cloves of garlic
1 Red onion
6 Strips smoked deli bacon
1 16 oz. Tub of Non-Fat Sour Cream
3 Tbsp butter
1 Bunch Fresh Dill
You can peel your potatoes if you'd like, but I prefer to leave the skins on.
Boil Potatoes until fork-tender (usually 30 mintes or so)
While the potatoes are boiling, dice 6 strips of bacon. Make sure that you get bacon from the meat department at your store, not the pre-packaged garbage.
Dice one red onion whatever size you'd like.
Smash and mince 6 cloves of garlic.
Take the potatoes off of the heat and strain off water.
Add bacon and onions to the same pot you boiled the potatoes in. Fry them up until they are about 2/3 completely cooked. Add the minced garlic. Add salt and pepper.
When the bacon onions and garlic are done, add 3 Tbsp of butter to the mix, then put your potatoes back in the pot.
Mash the potatoes with an old school potato masher or with an electric mixer until there are no large pieces left.
Put in 16 ounces of sour cream and continue to mix.
Leave on the heat for a minute or so to be sure that all of the ingredients are mixed together well.
Finely chop the dill and mix into the potato mixture to your taste.
Serve with a bit more sour cream on top or add cheese, but with all that butter and sour cream in there, you might want to refrain from doing that.
Leftovers can be formed into cakes and fried in butter or olive oil the next day for breakfast.