I have made this next recipe a few times and have had rave reviews every time. I change out the Yukon’s for sweet potatoes to bump up the nutrition and add some color to the dish. This is honestly a super simple side dish and you can prep most of the ingredients beforehand and keep in zip lock bags. Enjoy!
- 6 slices bacon
- 2 lbs small Yukon gold potatoes, halved (2 lbs sweet potatoes cut into chunks)
- 1 cup buttermilk
- salt and freshly ground black pepper
- 1/4 cup fresh chives, chopped
- 1/2 extra-sharp cheddar cheese, shredded (white or yellow)
Pre-heat the oven to 350°F. (400°)
Arrange the bacon on a sheet pan and bake for 12-15 minutes until crisp. Cool and chop.
Put the potatoes in a medium size saucepot and cover with cold water. Bring the water to a boil and season with salt. Cook until tender, about 15 minutes. Drain and mash the potatoes with buttermilk and season with salt and pepper. Stir in the chives and cheddar, then fold in the bacon.