Sour Cream Smashed Potatoes with Bacon Crumbs

Ingredients

• 4 lbs potatoes, cut into 2 inch pieces
• Kosher salt and pepper
• 6 oz bacon, cut into 1/4 inch pieces
• 1/4 tsp freshly grated nutmeg (optional)
• 1 cup half-and-half
• 1 cup sour cream
• 4 tbsp unsalted butter
• 2 scallions, thinly sliced
• 1/2 cup fresh flat-leaf parsley, chopped

Instructions

1. Place the potatoes in a large pot, add enough cold water to cover and bring to a boil. Add 2 tsp salt, reduce heat and simmer until just tender, 15 to 18 minutes. Drain the potatoes and return them to the pot.
2. While the potatoes are cooking, cook the bacon in a large skillet over medium heat, stirring occasionally, until crisp, 5 to 7 minutes. Toss with the nutmeg (if using), then transfer to a paper towel-lined plate and let cool. Refrigerate for up to 2 days.
3. Add the half-and-half, sour cream, butter and 1/2 tsp each salt and pepper to the potatoes and mash. Refrigerate for up to 2 days
4. To serve, place the potatoes in a glass bowl and microwave, covered, on medium, stirring occasionally until heated through. Or set the bowl over (but not in) a pot of simmering water and cook until heated through, 15 to 25 minutes. Warm the bacon in a skillet or a 375°F oven. Toss with the scallions and parsley. Sprinkle over the potatoes just before serving.