Ingredients:

• 2 lb. brussel sprouts, cleaned and shredded
• 1 lb. bacon, rendered, reserving grease
• 4 lb. Yukon gold potatoes, peeled, cubed.
• 6-8 T. butter
• ½ cup warm half and half
• ¼-1/2 cup sour cream
• 3-4 T. chopped chives

 Procedure:

In a medium sauté pan, add 3-4 T. bacon grease and sauté the brussel spouts until caramelized. Adjust seasoning and set aside.

Cook the potatoes in cold, salted water and drain thoroughly.

Process them in a potatoes ricer, add the butter , half and half and the sour cream gradually. Adjust seasoning and fold in chives. Demo on plating.

Serves 8