Sour Cream and Bacon Mashed Potatoes 

It is REALLY easy and super rich and delicious.5 Medium-Large Red Maine Potatoes – Peeled and Quartered2 Cloves Garlic- peeled and kept whole5 Strips of Bacon – cooked but not quite crispy and coarsely chopped1/2 Bouillon Cube – It adds a huge amount of flavor to the potatoes. You can use any kind(vegetable,beef, or chicken)Pepper – I generally do not add salt as the bacon and bouillon cube have enough!1 Cup Sour Cream5 Tbsp Heavy Cream – give it another splash if you find it too thick2 Tbsp ButterFlat Leafed Parsley for GarnishPlace potatoes,garlic and bouillon cube in pot and cover with water to top of potatoes. Bring to a boil and then turn to a simmer and simmer for about 10-15 minutes or until knife slices through easily. Drain. (Keep garlic in with the potatoes) I use a potato masher but a fork will do. Do not over mash, you want a little texture! Add the Pepper, sour cream, cream, and butter. Mash a bit more for desired consistency. (I like them with bits of potato)Fold in the bacon. Transfer to a casserole dish and top with chopped parsley and serve. If you want to keep hot just cover with tin foil place in oven. Wait to put parsley on top until serving.I also have a note about grilling a turkey. I have to say I have been grilling the Thanksgiving turkey for 5 years now. It really was out of necessity as we were building our home and there was no room for a stove inside. But seriously, go without turkey on a cold Thanksgiving day no way. SO I took out my trusty Webber charcoal grill and lit it up. I warned my darling Bobby, who of course was not at all interested in the cooking part of the day, that it may take ALL DAY to cook and he best be prepared to wait. Well much to our surprise our 19 lb turkey ( you can’t go small for Thanksgiving either) took under two hours!!!!!! Since that first year I have tweaked some things about grilling and I know use a gas grill. It is much easier to control the heat. I have always basted the turkey with white wine. Every 15 minutes or so I check on it and pour 1/4 cup of so on it. The wine totally cooks off and the gravy,wow, really rich and deliciouso!!!! ( I must admit there is a bit more to it than that but you get the gist of it.)Don’t waste the peanut oil…GRILL IT!!!!!!Recipe Submitted by:Michele Dur