Bacon Potato Cakes

Now, this is comfort food . . .

1lb bacon
2 lbs potatoes (peeled and quartered)
3 Tbsp milk
1/4 cup butter
2 cloves garlic (minced)
3 Tbsp fresh chives (chopped)
1/4 tsp dried thyme
1/2 tsp kosher salt
1/4 tsp ground black pepper
Sour Cream
Fresh chives for garnish

Bake the bacon at 375 degrees for about 15 minutes.  The bacon should be cooked, but not crisp.

Place potatoes in a large stock pot.  Cover with water.  Bring to a boil over high heat.  Reduce heat and simmer until tender, about 10 - 15 minutes.  Drain well.

In a small pan, combine the milk, butter, and garlic.  Heat until butter is melted.  In a large mixing bowl with a hand mixer, beat potatoes at low speed until mashed.  Add the milk mixture; beat until smooth.  Beat in the 3 Tbsp chives, thyme, salt and pepper.  Cool slightly.

Divide potatoes into 8 equal portions; shape into cakes.  Wrap each cake in two slices of bacon.  Crisscross them over the top and tuck the bottoms underneath.  Place seam-side down on foil-lined baking sheet.  Bake in 425 degree oven until bacon is crisp, about 15 minutes.  Let stand 5 minutes .

Top each potato cake with a dollop of sour cream and garnish with chopped chives.