The key to delicious mashed potatoes in its three main components. The first is the potato itself. Boil it in its uniform, peel and crush in mashed potatoes, homogeneous or with slices, as desired. Secondly, it is the dairy component that gives the potato mashed creamy taste and silky texture. Add in mashed potatoes butter and sour cream. And thirdly, these are flavoring additives and spices that make the puree taste more interesting without interrupting this is the taste of the main dish for which the side dish is intended. For example, a combination of mustard and baked will be very harmonious garlic and slices of fried bacon. Mix everything in potato mash and serve as a side dish. Or add more bacon and Serve as a standalone dish. Share with friends: 
Time: 50 min Difficulty: easy Servings: 4 – 6 capacity: 1 cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cups (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teahouse spoon (tsp) – 5 ml.
Ingredients for the recipe:
- 1 kg. whole potatoes
- 110 gr. softened butter or 0.5 tbsp. olive oils
- 1.5 tbsp. sour cream
- 4 heads of garlic
- 2 tbsp. l Dijon mustard
- 220 gr fried and crumbled bacon
Recipes with similar ingredients: potatoes, sour cream, Dijon mustard, garlic, bacon
Recipe preparation:
- Put the potatoes in a pan, pour cold water and add 2 tbsp. l coarse salt. Bring on moderately over high heat to a boil and cook, without covering, until soft, about 45 minutes. Drain and cool the potatoes, then peel and put in a bowl.
- Add to the potato butter, sour cream, 2 tsp. coarse salt and pepper to taste; knead with a crush or with a fork.
- Cut the heads of garlic in half, put them on a leaf foil and drizzle with olive oil. Wrap and bake when 175 ° C, 1 hour. Squeeze the garlic from the husk, mash and mix in mashed potatoes. Add mustard. Transfer mashed potatoes to serving dish and sprinkle with bacon.
