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.
cost per recipe: $12.97
The price is determined by the national average.
large russet or baking potato, peeled and cut into 1-inch pieces (about 10 cups)
large onion, chopped (about 2 cups)
cloves garlic, minced
ounces fresh kale leaves, chopped
can (10 1/2 ounces) Campbell's® Condensed Cream of Bacon Soup
cup light sour cream
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.