Dirty Mashers*

You love mashed potatoes, and so do I. Yet, I try to avoid too much because of the carb count. Here's a way to make them wonderful while cutting down the carbs.

A million variations come off this, so do be inventive when you make them. Add your favorites.

INGREDIENTS:

• 4-5 Yukon Gold, or 10 or more fingerling potatoes (I use these only because I'm told newer potatoes have a bit less starch and thus carbs)
• a head of roasted garlic
• 2 parsnips, 1 turnip (alternately add a bit of carrot or rutabaga) 
• chives
• 1/2 c or more caramelized onions 
• 4 strips bacon, fried very crisp. 
• salt and pepper
• 1/3 c sour cream
• 6 tbsp butter, divided
• milk if needed to loosen

INSTRUCTIONS:

1. Roast the garlic in a 425 degree oven. Wrap in foil, drizzle with olive oil. Roast until softened.
2. Wash the potatoes and other vegetables and rough chop into dice. Place in salted water and boil until soft. Drain.
3. Slice onion into narrow slices and saute in 3 tbsp butter. Work slowly, stirring often until onions are browned, and soft. Cool and then rough chop.
4. Fry the bacon until crisp, then drain and cool and break up into small pieces. 
5. When potatoes are done and drained, mash lightly with masher, then add butter and sour cream, and continue mashing until just a few lumps remain. Taste and adjust with salt and pepper as needed. 
6. Add the onions and bacon and stir in. Serve. 

SERVES: 4

NOTES: You could add cheese of any kind to this, scallions, bits of olive, just about anything you wish. Alter the vegetables, to include cauliflower. Add flavorings such a roasted red pepper in small quantities, or Hatch chiles roasted and chopped. Be inventive depending on whether you are serving with a gravy or alone. 

SOURCE: Sherry Peyton