Time: 50 min.
Complexity: easily
Servings: 4 - 6

The key to delicious mashed potatoes lies in its three main components. First, there are the potatoes themselves. Boil them in their skins, peel them, and mash them into a smooth or chunky puree, depending on your preference. Second, there's the dairy component, which gives the mashed potatoes a creamy flavor and silky texture. Add butter and sour cream to the mashed potatoes. Third, there are the flavors and spices, which enhance the mashed potatoes without overpowering the main dish they're intended for. For example, a harmonious combination of mustard, roasted garlic, and bits of fried bacon is a wonderful combination. Stir everything into the mashed potatoes and serve as a side dish. Or, add more bacon and serve as a separate dish.

Ingredients:

• 1 kg of whole potatoes
• 110 g softened butter or 0.5 cup olive oil
• 1.5 cups sour cream
• 4 heads of garlic
• 2 tablespoons Dijon mustard
• 220 g bacon, fried and crumbled

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

potato, sour cream, Dijon mustard, garlic, bacon

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Preparation:

Step 1
• Place the potatoes in a saucepan, cover with cold water, and add 2 tablespoons of coarse salt. Bring to a boil over medium-high heat and simmer, uncovered, until tender, about 45 minutes. Drain and cool the potatoes, then peel and transfer to a bowl.
Step 2
• Add butter, sour cream, 2 teaspoons of coarse salt and pepper to taste to the potatoes; mash with a potato masher or fork.
Step 3
• Halve the garlic cloves crosswise, place them on a sheet of foil, and drizzle with olive oil. Wrap and bake at 350°F (175°C) for 1 hour. Squeeze the garlic, mash it, and stir it into the mashed potatoes. Add mustard. Transfer the mashed potatoes to a serving dish and sprinkle with bacon.

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