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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 8 |
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Yummy. Not only do these taste great they are pretty as the wine turns them a pretty wine color. Enjoy Ingredients:
4 pounds yukon gold potatoes peeled |
1 cup cabernet sauvignon red wine |
2 sticks unsalted butter |
1 bunch spring onions |
1 cup heavy cream |
1 teaspoon kosher salt |
1/2 teaspoon freshly ground black pepper |
4 slices well cooked bacon chopped |
sour cream |
Directions:
1. Peel potatoes and place in large stockpot with enough cold water to cover.
2. Bring stockpot to a boil and allow potatoes to cook 10 minutes.
3. Drain water from potatoes and return to hot stockpot to allow moisture to evaporate.
4. While still hot add butter to potatoes then add cream and mash potatoes until smooth.
5. Add red wine and thoroughly mix adding additional cream or butter if potatoes become dry.
6. Chop green parts of onions and add to potatoes mixing in completely.
7. Keep potatoes warm in a bowl over a pan of barely simmering water.
8. Just before serving sprinkle top with well chopped crispy bacon and a dollop of sour cream.
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