Thursday, October 1, 2009

Paula Deen's Lean: Fried Bacon Mashed Potatoes

I know what you are thinking. How is a dish that begins with FRIED and BACON going to be made lean? That is just impossible! Well, it did appear to be a challenge at first, but don't you worry. With only a few little adjustments, this southern side dish is now sure to be welcome on any health conscious eater's plate. These potatoes taste so good, your family and guests will be begging for the recipe...mine were! And the best part is that they just can't believe how something that tastes so good can actually be good for you. Try them and you will see!


FRIED BACON MASHED POTATOES
Yields 6 Servings



INGREDIENTS


3 pounds red potatoes, with skin and cut into 1-inch cubes
Kosher salt
1 tablespoon "I Can't Believe It's Not Butter"
1 shallot, finely minced
1 1/2 cups FAT FREE half-and-half
1/2 cup FAT FREE sour cream
4 pieces TURKEY bacon, cooked and crumbled
3 tablespoons fresh chopped chives, 1 tablespoon reserved, for garnish
Salt and freshly ground black pepper



DIRECTIONS


Place the potatoes into large pot and cover with cold water. Salt generously. Bring to a boil, then lower the heat and simmer uncovered for roughly 13 minutes, or until the potatoes are fork tender.


While the potatoes are boiling, melt 1 tablespoon of "I Can't Believe It's Not Butter" into a sauce pot. Add the minced shallot and saute until soft. Add the LIGHT cream, being sure not to bring to a boil.


Drain potatoes in a colander. Return to pot and mash with a potato masher. As soon as they are mashed slowly add in the hot cream and butter. Stir slowly and do not overwork or the potatoes will be heavy. Add the FAT FREE sour cream and the TURKEY bacon and fold in the chives. Add salt and pepper, to taste.


RESULTS


These Fried Bacon Mashed Potatoes were incredible! We had ours with steak and baked asparagus; a perfect meal. I have never been known to make "great" mashed potatoes. For some reason, they always come out a little bland. Probably because I try to make them low-fat by leaving out all that butter. However, with the flavor from the shallots, chives and bacon in this recipe...the butter is not missed in this dish at all (and I cut 5 tablespoons). This recipe allows me to easily cut fat without cutting flavor. A true success when you're cookin' lean like Paula Deen! ENJOY!!

NUTRITION FACTS (per serving): 249.5 calories;  4.02g fat;  45.48g carbohydrate;  8.34g protein;  3.9g fiber

5 comments:

  1. This sounds fantastic. I am going to have to make this as a side dish one night next week for dinner. I love how you came up with a leaner version!

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  2. This looks to be a great enjoy to enjoy potatoes! Thanks for sharing:)

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  3. It is great that you have come up with reduced fat versions of Paula's wonderful recipes. I am anxious to try some out.

    I am now following your blog.

    Iris

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  4. What a cute blog! I look forward to using some of your healthy recipes! Good job! ;)

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  5. Those mashed potatoes look pretty darn good! You did a great job cutting the fat and calories while keeping the flavor. Love it!

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