When it comes to side dishes, it's pretty hard to beat the rustic combination of smashed potatoes, smoky bacon, sweet sautéed onions and sour cream. This dish pairs well with roast chicken, pork or beef, a grilled steak, pork chops or broiled salmon. Yukon golds, known for their sweet, buttery flesh are the potato of choice for this recipe.Print
- 1–1/2 lbs Yukon gold potatoes, scrubbed and cut into cubes
- 4 strips bacon
- 1 cup onion, chopped
- 2 tablespoons butter
- 1/4 cup half-and-half (or milk)
- 1 tablespoon sour cream
- Salt and freshly ground black pepper to taste
- Place the potatoes in a large saucepan, add a pinch of salt and cover with cold water. Bring to a boil and cook until the potatoes are tender when pierced with a knife, about 15 to 20 minutes. Drain and return to the pan. Place back on the heat for about 30 seconds to be sure any excess water has evaporated. Remove from heat and set aside.
- While the potatoes are cooking, fry the bacon in a separate pan until crisp. Remove from the pan and drain on paper towels. Wipe out all but 1 tablespoon of the bacon fat and return the pan to the heat. Add the onion and cook over medium heat until soft and golden, about 3 to 4 minutes. Chop the bacon into 1/2-inch pieces and return to the pan. Add the butter, half-and-half and sour cream and cook just until heated through. Add the mixture to the potatoes and mash with a potato masher to desired smoothness. Add salt and freshly ground pepper to taste.