Ingredients

  • 3 pounds baking potatoes (peeled and quartered)
  • 2 cloves garlic (peeled)
  • 4 slices smoked bacon (thick-cut, about 1/4 oz)
  • 4 cups baby arugula (about 4 oz)
  • 3/4 cup vegetable broth (heated)
  • 3/4 cup milk (heated)
  • 2 tablespoons butter

Directions

  1. In a large saucepan over high heat, bring potatoes, garlic and salted water (enough to cover the potatoes) to a boil. Cook for 15 mins or until potatoes are fork-tender. Drain potatoes well and return to saucepan and garlic.
  2. Meanwhile, in a skillet over medium-high heat, cook bacon for 4 mins or until crisp, turning once. Drain bacon on paper towels and crumble. Remove all but 1 tablespoon bacon drippings from skillet. Add arugula to bacon drippings in skillet. Cook for 1 min or just until wilted. Remove from the heat.
  3. Using hand masher or potato ricer, mash potatoes and garlic with vegetable broth, milk and butter until smooth, adding additional milk if desired. Stir in arugula and crumbled bacon. Season to taste with salt and ground black pepper, if desired.
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NutritionView more

220Calories
Sodium10%DV250mg
Fat12%DV8g
Protein20%DV10g
Carbs10%DV30g
Fiber28%DV7g

PER SERVING *

Calories220Calories from Fat70
% DAILY VALUE*
Total Fat8g12%
Saturated Fat4g20%
Trans Fat
Cholesterol20mg7%
Sodium250mg10%
Potassium1070mg31%
Protein10g20%
Calories from Fat70
% DAILY VALUE*
Total Carbohydrate30g10%
Dietary Fiber7g28%
Sugars2g4%
Vitamin A
Vitamin C
Calcium
Iron

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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