2 lb. all purpose potatoes, peeled and cut into 1 inch cubes
4 cloves garlic, peeled
5 strips bacon, cut into ½ in. pieces
1 c. thinly sliced scallions
½ c. 1% low fat milk, warmed
½ c. reduced fat sour cream
1 t. salt
¼ t. pepper
Cook potatoes and garlic in large pot with lightly salted water to cover 13-15 minutes until potatoes are fork tender. Meanwhile, fry bacon in a nonstick skillet over medium low heat until crisp. Drain on paper towels. Pour off all but 1-tsp. drippings. Add scallions, sauté 1 minute or until soft, but not brown. Add bacon.
Drain potatoes well and return to pot. Mash, adding milk, sour cream, salt and pepper. With a wooden spoon, beat in bacon and scallions. Reheat, if necessary.
Makes 4 servings
4 cloves garlic, peeled
5 strips bacon, cut into ½ in. pieces
1 c. thinly sliced scallions
½ c. 1% low fat milk, warmed
½ c. reduced fat sour cream
1 t. salt
¼ t. pepper
Cook potatoes and garlic in large pot with lightly salted water to cover 13-15 minutes until potatoes are fork tender. Meanwhile, fry bacon in a nonstick skillet over medium low heat until crisp. Drain on paper towels. Pour off all but 1-tsp. drippings. Add scallions, sauté 1 minute or until soft, but not brown. Add bacon.
Drain potatoes well and return to pot. Mash, adding milk, sour cream, salt and pepper. With a wooden spoon, beat in bacon and scallions. Reheat, if necessary.
Makes 4 servings
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