Ingredients for Bacon Spinach And Cream Potatoes
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How to Make Bacon Spinach And Cream Potatoes
- Dice potatoes (1.5 lbs Yukon Gold, peeled) into 1-inch cubes. Place in a large pot and cover with cold water.
- Bring water to a boil. Add 1 teaspoon salt to the boiling water.
- Reduce heat and simmer until potatoes are tender, about 15-20 minutes. Drain well.
- While potatoes cook, prepare the bacon: In a medium skillet over medium heat, cook diced bacon (4 slices) until crispy. Remove bacon with a slotted spoon, reserving 1 tablespoon of bacon grease in the pan.
- Add chopped onion (1/2 medium) to the skillet with bacon grease and cook until softened, about 3-5 minutes.
- Return the drained potatoes to the pot. Add the cooked bacon, softened onions, and thawed/squeezed spinach (10 oz).
- Using a potato masher or fork, mash the potatoes until mostly smooth, leaving some texture if desired.
- Stir in heavy cream (1/2 cup), extra virgin olive oil (1 tablespoon), salt, pepper, and nutmeg (1/4 teaspoon).
- Mash until completely smooth and creamy.
- Taste and adjust seasoning as needed. Serve warm and enjoy!
Nutrition Information (Approximate per serving)
Sodium
8 g
Sugar
13g
Fat
51g
Carbs
15g
