Elevate the humble mash with the addition of sour cream, chive oil and bacon for a side for 6 that works so well served with protein and other vegetables.
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Place potato in a large saucepan and cover with water. Bring to the boil over high heat. Reduce heat to medium and cook for 15 mins or until tender. Drain.
Meanwhile, heat a medium non-stick frying pan over medium heat. Add the bacon and cook, stirring, for 5 mins or until crisp. Transfer to a plate lined with paper towel.
Use a potato masher or fork to mash the potato until smooth. Add the butter and stir until the butter melts. Add the sour cream and milk and stir to combine. Season.
To make the chive oil, place the oil, garlic and chives in a blender and blend until smooth.
Place the mashed potato mixture in a serving bowl. Top with the chives and bacon. Drizzle with chive oil to serve.
COOK. STORE. SAVE.
Use it up: Any remaining sour cream from this recipe will make a tasty topping for our Spicy Baked Eggs.
Elevate the humble mash with the addition of sour cream, chive oil and bacon for a side for 6 that works so well served with protein and other vegetables.
Place potato in a large saucepan and cover with water. Bring to the boil over high heat. Reduce heat to medium and cook for 15 mins or until tender. Drain.
Meanwhile, heat a medium non-stick frying pan over medium heat. Add the bacon and cook, stirring, for 5 mins or until crisp. Transfer to a plate lined with paper towel.
Use a potato masher or fork to mash the potato until smooth. Add the butter and stir until the butter melts. Add the sour cream and milk and stir to combine. Season.
To make the chive oil, place the oil, garlic and chives in a blender and blend until smooth.
Place the mashed potato mixture in a serving bowl. Top with the chives and bacon. Drizzle with chive oil to serve.