German Smashed Potatoes

Bacon makes everything better—especially these tiny tots!
German Smashed Potatoes
  • 4Servings


  • 8 small Yukon Gold potatoes
  • 5 slices bacon, chopped
  • 2 tbsp. chopped shallot
  • 2 tbsp. sour cream
  • 2 tsp. malt vinegar
  • 2 tsp. whole-grain mustard


In saucepan, cook potatoes in boiling, salted water until tender, about 15 minutes; drain and cool. Gently press potatoes until cracked. In skillet, cook bacon over medium-high until crispy, 7 minutes; transfer to bowl. Cook potatoes in drippings, 3 minutes per side; season. In bowl, combine remaining ingredients; season. Top potatoes with sauce and bacon.

Tater Swap: For visual interest, mix up your spuds. Use some Yukon Golds, some small red potatoes and a few small purple ones.