Serves 2.
Who doesn't like mashed potatoes? And who wouldn't like the addition of bacon?
Source: Classic Rachael Ray 30-Minute Meals cookbook
2 slices bacon, cooked and crumbled
1 lb. small red potatoes
1/4 c. sour cream
1 T. butter
salt and pepper
milk or chicken broth, for thinning purposes, if necessary
Cut larger potatoes in half; leave smaller ones whole. Place potatoes in a medium pot. Cover with water and place over high heat with lid on. When water boils, add salt. Cook potatoes with lid off until tender, about 10-11 minutes.
Drain cooked potatoes and return to hot pot. Smash with sour cream, butter, and bacon. Season with salt and pepper. If they are too thick, thin them out with a splash of milk or broth.
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