Cowboy Mashed Potatoes

[nverland]

Cowboy Mashed Potatoes
Total Time: 45 mins Servings: 8

Ingredients

2 lbs. Yukon gold or russet potatoes, peeled and cut into 1-inch chunks
1 1/4 tsp. salt
2 cups frozen fire-roasted whole kernel corn
4 strips bacon
1/2 cup chopped onion
2 fresh jalapeño, seeds removed and diced (1/4 cup)
2 cloves garlic, minced
1/2 cup butter, cut into pieces and softened
1/4 to 1/2 cup sour cream
3/4 cup shredded cheddar cheese
1/4 tsp. black pepper
1/4 cup sliced green onions

Directions

In a 5 to 6 qt. Dutch oven, add potatoes, 1 teaspoon salt and enough water to cover. Bring to boiling, then reduce heat to medium-low, cover and simmer 12 to 15 minutes or until potatoes are tender when pierced with a fork. Add frozen corn and cook for 2 minutes to heat through. Drain potatoes and corn, return to Dutch oven.
Meanwhile in a medium skillet over medium heat, cook bacon, flipping halfway, 7 to 8 minutes, or until crisp. Remove bacon from skillet with tongs and set aside on a paper towel lined plate, reserving bacon fat in skillet. Add onion, jalapeño and garlic. Cook and stir until tender and onions just begin to brown, about 5 minutes. Remove from heat.
Add onion mixture, butter and 1/4 cup sour cream to the potato mixture. Mash with a potato masher until desired consistency (it should still be chunky.) Stir in cheese, remaining 1/4 teaspoon salt and black pepper. Add more sour cream, if desired. Transfer to a serving dish. Crumble cooked bacon overtop and sprinkle with green onions.