Sour Cream Mashed Potatoes With Roasted Garlic, Dijon Mustard and Bacon (Food Network Kitchens) |
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Prep Time: 5 Minutes Cook Time: 45 Minutes |
Ready In: 50 Minutes Servings: 1 |
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Ingredients:
2 pounds whole russet or yukon gold potatoes |
kosher salt |
1 stick softened butter or 1/2 cup extra-virgin olive oil |
1 1/2 cups sour cream |
freshly ground pepper |
4 heads garlic |
2 tablespoons dijon mustard |
1/2 pound bacon, cooked and crumbled |
Directions:
1. Put the potatoes in a saucepan; cover with cold water and add 2 tablespoons kosher salt. Bring to a simmer over medium-low to medium heat and cook, uncovered, until tender, about 45 minutes. Drain the potatoes and let sit until just cool enough to handle, then peel and transfer to a bowl.
2. Add the butter to the potatoes. Add the sour cream, 2 teaspoons kosher salt, and pepper to taste; mash with a potato masher or fork.
3. Halve the garlic heads crosswise, put them on a sheet of foil and drizzle with olive oil; wrap and roast at 350 degrees F, 1 hour. Squeeze out the cloves; mash and stir into the potatoes. Fold in the mustard. Spoon the mashed potatoes into a serving dish and sprinkle with the bacon.
4. Photograph by Yunhee Kim
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