Ingredients

• 2 large or 3 medium Idaho potatoes
• Salt
• Drizzle extra-virgin olive oil
• 2 slices smoky bacon, finely chopped
• 1/3 cup sour cream
• 1 rounded tablespoon prepared horseradish
• Freshly ground black pepper

Instructions

1. Peel potatoes and cut them into chunks. Cover potatoes with water and bring to a boil; salt water and boil 12 to 15 minutes until tender. Drain and return to hot pot.
2. While potatoes cook, heat a small skillet with a drizzle of extra-virgin olive oil over medium-high heat. Brown the bacon then drain and reserve.
3. Mash potatoes with bacon, sour cream, horseradish and pepper.