Ingredients
1
quart of heavy whipping cream
1/2
cup of fresh baby dill
6
slices of medium thickness bacon
Directions
1.
Boil the potatoes in water for 15 minutes. The potatoes should not be fully cooked yet. Drain the water and put potatoes back in the pan. Add the heavy whipping cream, and cook on medium, stirring occasionally, until most of the cream has evaporated. While the potatoes are cooking in cream, cook the bacon in a separate skillet until crispy (but not burned). Next, drain what's left of the cream. Chop the cooked bacon and fresh baby dill, and add to the potatoes. Add the sour cream. Break open the potatoes with a masher or fork, but do not mash the potatoes. They should still be in large chunks. Stir well, and serve garnished with a sprinkle of fresh baby dill.
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