Quail Dinner Recipes by Chef Michael Styer
INGREDIENTS:
3 pounds Yukon golds, peeled & quartered
1 pound Applewood smoked bacon, diced & rendered
1 cup sour cream
1 pound sharp cheddar
1/2 cup green onions, sliced
1 cup butter, melted
1 cup heavy cream
Salt and Pepper
INSTRUCTIONS:
Place potatoes in a pot. Cover with cold water and a pinch of salt. Bring to a boil.
Once they are fork-tender, strain and place into your mixer. Beat with the paddle attachment until potatoes are broken up.
Add bacon, cheese, green onions, sour cream, butter, and heavy cream.
Season to taste with salt and pepper. If you reserved some bacon and green onions, you could garnish with them and a nice- sized dollop of sour cream.
