Here’s what she did.
She added two chicken bouillon cubes and cut up potatoes to cold water.
She brought the water to a boil and cooked the potatoes until fork-tender.
While the potatoes were boiling she fried a little bacon cut into thin pieces. Once it was crisp, she drained the oil and put the bacon bits on a paper towel.
She then grated the Gruyere – about 3 ounces.
Once tender, she drained the potatoes and added half a stick of butter, a large dollop of sour cream, the cheese and bacon and stirred until well-mixed but still a little lumpy. (She left the skins on the potatoes.)
She put the Gruyere mashed potatoes in bowls and served.
It was just the right lunch time snack for The Man and me… maybe a little more bacon…