Ingredients
7 medium potatoes, peeled and chunked
8 slices bacon
1 cup sour cream
1/2 cup chopped onion
3 tablespoons butter
1 cup shredded cheddar cheese
salt and pepper
Method
Sources
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Enameled Dutch oven for braising, bread baking, stewing
Wide shallow braiser — casseroles, gratins, paella-style dishes
Fluffy mashed potatoes and gnocchi — no lumps, no glueyness
Organize pot lids vertically — saves cabinet space
Adjustable stand — hold cookbook or tablet at eye level while cooking
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Enameled Dutch oven for braising, bread baking, stewing
Wide shallow braiser — casseroles, gratins, paella-style dishes
Fluffy mashed potatoes and gnocchi — no lumps, no glueyness
Organize pot lids vertically — saves cabinet space
Adjustable stand — hold cookbook or tablet at eye level while cooking
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Boil potatoes until cooked. While potatoes are boiling, fry bacon. Chop fried bacon. Drain potatoes and place in a large mixing bowl. Add all other ingredients. Whip with electric mixer (don't whip until completely smooth - leave some chunks in it; if you whip it too much it will be soupy). Put whipped potato mixture into a 1 1/2 quart baking dish. Cover and bake at 350 degrees for 35-40 minutes.