Kale & Bacon Mashed Potatoes
When you need a side dish that's good enough to take center stage, make our Kale & Bacon Mashed Potatoes recipe. Cream of Bacon soup adds richness and great smoky flavor for a perfect accompaniment to meat, chicken or pork.
Ingredients
6 large russet or baking potato, peeled and cut into 1-inch pieces (about 10 cups)
6 slices bacon
2 large onion, chopped (about 2 cups)
6 cloves garlic, minced
10 ounces fresh kale leaves, chopped
1 can (10 1/2 ounces) Campbell's® Condensed Cream of Bacon Soup
0.5 cup light sour cream
6 slices bacon
2 large onion, chopped (about 2 cups)
6 cloves garlic, minced
10 ounces fresh kale leaves, chopped
1 can (10 1/2 ounces) Campbell's® Condensed Cream of Bacon Soup
0.5 cup light sour cream
Instructions
Place the potatoes in a 6-quart saucepot. Add water to cover. Heat over high heat to a boil. Reduce the heat to medium. Cook for 20 minutes or until the potatoes are tender. Drain the potatoes well in a colander. Return the potatoes to the saucepot, cover and keep warm.
While the potatoes are cooking, cook the bacon in a 12-inch nonstick skillet over medium heat. Remove the bacon from the skillet. Drain and crumble the bacon. Reserve 1 tablespoon drippings in the skillet. Pour off any remaining drippings.
Heat the reserved drippings in the skillet over medium heat. Add the onions and cook for 5 minutes or until tender, stirring occasionally. Add the garlic and cook and stir for 1 minute. Add the kale and cook for 5 minutes or until wilted, stirring occasionally. Stir in the soup and sour cream and cook until hot (do not boil- boiling sour cream may cause it to break and curdle). Remove the skillet from the heat.
Mash potatoes to desired consistency. Stir in the soup mixture and half the reserved bacon. Season to taste. Serve hot, sprinkled with the remaining reserved bacon and ground black pepper, if desired.
While the potatoes are cooking, cook the bacon in a 12-inch nonstick skillet over medium heat. Remove the bacon from the skillet. Drain and crumble the bacon. Reserve 1 tablespoon drippings in the skillet. Pour off any remaining drippings.
Heat the reserved drippings in the skillet over medium heat. Add the onions and cook for 5 minutes or until tender, stirring occasionally. Add the garlic and cook and stir for 1 minute. Add the kale and cook for 5 minutes or until wilted, stirring occasionally. Stir in the soup and sour cream and cook until hot (do not boil- boiling sour cream may cause it to break and curdle). Remove the skillet from the heat.
Mash potatoes to desired consistency. Stir in the soup mixture and half the reserved bacon. Season to taste. Serve hot, sprinkled with the remaining reserved bacon and ground black pepper, if desired.
Kale & Bacon Mashed Potatoes
When you need a side dish that's good enough to take center stage, make our Kale & Bacon Mashed Potatoes recipe. Cream of Bacon soup adds richness and great smoky flavor for a perfect ...
Directions
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Place the potatoes in a 6-quart saucepot. Add water to cover. Heat over high heat to a boil. Reduce the heat to medium. Cook for 20 minutes or until the potatoes are tender. Drain the potatoes well in a colander. Return the potatoes to the saucepot, cover and keep warm.While the potatoes are cooking, cook the bacon in a 12-inch nonstick skillet over medium heat. Remove the bacon from the skillet. Drain and crumble the bacon. Reserve 1 tablespoon drippings in the skillet. Pour off any remaining drippings.Heat the reserved drippings in the skillet over medium heat. Add the onions and cook for 5 minutes or until tender, stirring occasionally. Add the garlic and cook and stir for 1 minute. Add the kale and cook for 5 minutes or until wilted, stirring occasionally. Stir in the soup and sour cream and cook until hot (do not boil- boiling sour cream may cause it to break and curdle). Remove the skillet from the heat.Mash potatoes to desired consistency. Stir in the soup mixture and half the reserved bacon. Season to taste. Serve hot, sprinkled with the remaining reserved bacon and ground black pepper, if desired.
Ingredients
6 large russet or baking potato, peeled and cut into 1-inch pieces (about 10 cups)6 slices bacon2 large onion, chopped (about 2 cups)6 cloves garlic, minced10 ounces fresh kale leaves, chopped1 can (10 1/2 ounces) Campbell's® Condensed Cream of Bacon Soup0.5 cup light sour cream
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