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Creamy Potatoes With Bacon

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  Yukon gold potatoes 5 Pound, peeled and cut into 3-inch chunks
  Thickly sliced bacon 1 Pound
  Unsalted butter stick 2 , softened
  Heavy cream 1 Cup (16 tbs), warmed
  Farmer cheese 1⁄2 Cup (8 tbs)
  Minced chives 1⁄2 Cup (8 tbs)
  Freshly ground black pepper To Taste
  Salt To Taste

1. Put the potato chunks in a large pot and cover with water. Add salt and bring to a boil over high heat. Simmer over moderately high heat until the potatoes are tender, about 20 minutes.
2. Meanwhile, in a large skillet, cook the bacon in 2 batches over moderate heat, turning once, until crisp, 8 to 10 minutes per batch. Transfer the bacon to paper towels to drain, then coarsely chop.
3. Drain the potatoes and return them to the pot. Shake the pot over moderately high heat for about 20 seconds to dry the potatoes. Pass the potatoes through a ricer into a large pot. Add the butter, cream, cheese, chives and bacon and stir well. Season with salt and pepper and serve.

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 4785 Calories from Fat 2966

% Daily Value*

Total Fat 338 g519.4%

Saturated Fat 197 g985%

Trans Fat 0 g

Cholesterol 972 mg324%

Sodium 2782 mg115.9%

Total Carbohydrates 408 g136.1%

Dietary Fiber 47 g187.8%

Sugars 47 g

Protein 116 g232.2%

Vitamin A 209.5% Vitamin C 23.3%

Calcium 23.4% Iron 4.2%

*Based on a 2000 Calorie diet

Creamy Potatoes With Bacon Recipe