Fried Bacon Mashed Potatoes
By: Lindsay Rudolph
Published: Thursday, February 18, 2010 - 9:24am

Ingredients




3 pounds Yukon gold potatoes, peeled and cut into 1-inch cubes
Kosher salt 

1 tablespoon "I Can't Believe It's Not Butter"
1 shallot, finely minced
1 1/2 cups LIGHT cream
1/2 cup FAT FREE sour cream
4 pieces TURKEY bacon, cooked and crumbled
3 tablespoons tablespoons fresh chopped chives, 1  reserved, for garnish
Salt and freshly ground black pepper

Preparation

1 Place the potatoes into large pot and cover with cold water. Salt generously. 2 Bring to a boil. 3 Lower the heat. 4 Simmer uncovered roughly 13 minutes 5 Melt 1 tablespoon of "ICBINB" into a sauce pot. 6 Add the minced shallot and saute until soft. 7 Add the LIGHT cream, being sure not to bring to a boil. 8 Drain potatoes in a colander. 9 Return to pot and mash with a potato masher. 10 Add in the hot cream and butter. 11 Stir slowly and do not overwork or the potatoes will be heavy. Add the FAT FREE sour cream. 12 Add TURKEY bacon and fold in the chives. 13 Add salt and pepper, to taste.

About


 I know what you are thinking. How is a dish that begins with FRIED and BACON going to be made lean? That is just impossible! Well, it did appear to be a challenge at first, but don't you worry. With only a few little adjustments, this southern side dish is now sure to be welcome on any health conscious eater's plate. These potatoes taste so good, your family and guests will be begging for the recipe...mine were! And the best part is that they just can't believe how something that tastes so good can actually be good for you. Try them and you will see!