This indulgent bacon, cheese and sour cream mashed potato recipe is ideal for special occasions and family dinners.
Ingredients
1kg potatoes
100g Western Star Original Salted Butter, diced
½ cup (125ml) warm milk
⅓ cup (10g) finely chopped chives
½ cup (125ml) sour cream
200g streaky bacon rashers, cooked and chopped
1 cup (100g) Perfect Italiano 4 Cheese Melt
Salt and pepper to taste
Method
Wash and peel potatoes and cut into large chunks. Place in a medium saucepan and just cover with cold water. Bring to the boil then simmer for 20-25 minutes or until fork tender
Drain potatoes and return to the dry pan. Shake pan occasionally to remove excess moisture. Mash the potatoes and stir in ¾ of the butter
Add milk, chives, sour cream, bacon and cheese. Stir well to combine. Season with salt and pepper. Serve topped with remaining cubes of butter
Tips & Hints
Choose a potato that’s good for mashing, such as Sebago or Desiree.
Removing excess moisture from the potatoes is essential for a creamy mash. Use the residual heat from your cooking pot to dry out any remaining water from the drained potatoes. Shaking the pan occasionally encourages extra release of built up steam.
For an extra silky mash, use a potato ricer or drum sieve to mash the potatoes. Both available from good kitchen stores.
Store prepared mashed potatoes in a refrigerator in a sealed container for 2-3 days. Reheat in the microwave or in a pan over low heat. You may need to add a few tablespoons of milk and butter to restore the smooth texture.
