3 lb. Yukon gold potatoes, peeled and cut into 1-inch cubes
1-1/2 cups heavy cream
4 oz.(1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, cubed
1/2 tsp. each Salt and pepper
1/2 lb. bacon, cooked crisp, crumbled, divided
3 Tbsp. chopped fresh chives, divided
6 Tbsp. butter
Instructions
Place the potatoes in a large pot and cover with cold water. Bring
to a boil, then lower heat and simmer, uncovered, for roughly 13
min. or until the potatoes are fork tender. While potatoes are
boiling, add the cream to a small saucepan and heat through
making sure not to boil. Drain potatoes thoroughly in a colander
and return to the pot. Add warmed cream and cream cheese.
Season as desired with salt and pepper. Mash with a potato masher
or electric mixer. Fold in 3/4 of the bacon and chives. Spoon into
serving bowl. Dot with tablespoons of butter and sprinkle with
remaining bacon and chives.
Originally Submitted
12/28/2012
0 Out of 5 from
0 reviews
You can add this Creamy Fried Bacon Potatoes recipe to your own private DesktopCookbook.
