Happy fall, y’all. I am totally embracing the slight chill in the air, after last week’s 86 degrees. I have a Halloween tablecloth on my table. There are Halloween towels hanging on the bar of the oven. And best of all, I have started to cook all my favorite colder weather comfort food.
First up, Bacon-Scallion Mashed Potatoes. They remind me of the loaded potatoes you get at Applebees, but are so easy I actually prefer to stay home.
You start with 3 lbs of golden potatoes, cut into quarters and 6 minced garlic cloves in a pot. Cover them in water, and boil them just like you would normal mashed potatoes.
While the potatoes boil, fry up 10 slices of chopped bacon. Once crispy, remove the bacon. Drain most of the grease, and then fry up your scallions. Once then are crisp-tender, remove from the heat and stir the bacon back in.
The garlic potatoes get mashed with sour cream and milk. Then the bacon and scallions get stirred in. Add salt and pepper to taste and you are done. It was so simple, we were able to eat them on a week night with grilled steaks and steamed broccoli. MMmmmmmm
Bason-Scallion Mashed Potatoes
- 3lbs golden potatoes, quartered
- 6 garlic cloves, minced
- 10 slices of bacon, chopped
- 1 c scallions, chopped
- 3/4 c 1% milk
- 3/4 c light sour cream
- 2 tsp sea salt
- 1/2 tsp pepper
- Place the potatoes and garlic in a large pot. Cover with water. Boil for 30 minutes, or potatoes are easily broken up with the back of a fork.
- Fry the bacon until crisp. Remove to a paper towel to drain off the grease.
- Pour out all but 1 tsp of bacon grease from the pan. Add the scallions, and saute until soft, but not browned. Remove from the heat and mix add the bacon back to the pan, stirring to combine the meat and scallions.
- Drain the water from the potatoes and garlic.
- Add the milk and sour cream. Mash the potatoes until creamy. Add salt and pepper to taste.
- Stir in the bacon-scallion mixture.
|Amount per serving|
|% Daily Value*|
|Total Fat 14.7g||19%|
|Saturated Fat 6.2g||31%|
|Total Carbohydrate 13.9g||5%|
|Dietary Fiber 1.5g||6%|
|Total Sugars 2.7g|
|Vitamin D 12mcg||60%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calorie a day is used for general nutrition advice.|
|Recipe analyzed by|
This recipe is higher in sodium and saturated fat than I would prefer, but I can work on that later. One the bright side, it is an excellent source of vitamin D.
Nutrition aside, these a yummy fall side dish that make the changing weather even more enjoyable.
Let me know what you think.