Ingredients Jump to Instructions ↓

  1. 6 slices bacon

  2. 2 pounds small Yukon gold potatoes, halved

  3. 1 cup buttermilk Salt and freshly ground black pepper

  4. 1/4 cup fresh chives, chopped

  5. 1/2 cup extra-sharp cheddar cheese , yellow or white

Instructions Jump to Ingredients ↑

  1. These potatoes taste like skins with the works and sour cream but they are boiled, not fried. The bacon is baked on a slotted broiler pan so the fat falls away. The sour cream is replaced with buttermilk, which is tangy but made from skimmed milk. I use whole milk Cheddar but it is super sharp so a little goes a long way! Preheat the oven to 350 degrees F. Arrange the bacon on a sheet pan and bake for 12 to15 minutes until crisp . Cool and chop . Put potatoes in a medium sauce pot and cover with cold water. Bring the water to a boil and season with salt. Cook until tender, about 15 minutes. Drain and mash potatoes with buttermilk and season with salt and pepper. Stir in the chives , Cheddar and fold in bacon.


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