"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway
2 cans (14 ozs. each) Swanson Chicken Broth 5 large Potatoes, peeled and cut into 1 in. cubes about 7 1/2 cups 1/2 cup light Cream 2 T. Butter 1/8 tsp. black Pepper 1/2 cup Sour Cream 3 slices of Bacon 1/4 cup chopped fresh Chives
Fry bacon and crumble.
Put broth and diced potatoes in large pan and bring to a boil over medium-high heat. Reduce heat to medium; cover and cook potatoes for about 10 minutes. Potatoes should be tender.
Drain potatoes and keep the broth. Add the cream, butter, pepper and 1/4 cup of the reserved broth to the potatoes and mash. Depending upon the consistency that you like, add additional broth if needed.
Stir in sour cream, some of the bacon and the chives into the mashed potatoes. Sprinkle the rest of the bacon over top as a garnish and serve.
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