BLT Smashed Potatoes

BLT Smashed Potatoes
by Rachel Ray, as cooked by Peter Wheeler

2 1/2 pounds small red skin new potatoes
1 leek, trimmed of tough tops
4 slices thick cut smoky bacon, chopped, such as applewood smoked bacon
1 cup chicken broth or stock
1 vine ripe tomato, seeded and chopped
Salt and pepper
1 cup sour cream, to pass at table

Cut larger potatoes in half, leave very small potatoes whole. Place potatoes in a pot and cover with water. Bring to a boil and cook potatoes 12 to 15 minutes until tender. Cut leek in half lengthwise. Chop into 1/2-inch pieces. Place leeks in big bowl of water and release all the dirt from them with a good swish, separating all the layers. Drain leeks in a colander. Put a drizzle of extra-virgin olive oil into a hot nonstick skillet over medium high heat. Cook bacon 3 to 5 minutes until it begins to crisp and has rendered most of its fat. Add leeks to the skillet and cook 3 to 5 minutes more until the leeks are tender. Drain the potatoes and return them to the hot pot. Smash the potatoes with the chicken stock. Add the BLT: bacon, leeks and tomatoes to the potatoes and continue to smash. Season the potatoes with salt and pepper to your taste. Top potatoes with a dollop of sour cream.

Notes: These were made for me by a good friend and great cook. I had three helpings and would have kept going except that I thought my tummy might not appreciate such over-indulgence later. Excellent and I hope to make them myself soon.