• Servings: 6-8 Servings
• 1 cup beer – for the cook
• 2 pounds Yukon Gold potatoes, peeled and halved
• 1 stick of butter
• 1/3 cup sour cream
• 1/4 cup heavy cream
• 1 teaspoon sage, minced
• 1 teaspoon, parsley, minced
• 1 teaspoon thyme, minced
• 1/2 teaspoon rosemary, minced
• 1/2 cup to 1 cup of Bitch Creek Beer (or other Ale)
• Salt and pepper to taste

1. Boil potatoes in salted water until tender. While potatoes are boiling put the butter sour cream and heavy cream in a large bowl and set on the stove near the boiling water or put in a warm to heat up so that butter begins to melt.
3. Drain the spuds. Transfer to the bowl with the butter/cream and add the herbs and 1/2 cup of the beer. Mash by hand, adding more beer, a little at a time if needed, to get to desired consistency. Salt and pepper to taste.
5. Cover and hold warm or serve immediately. Goes great with the Guinness Stout marinated Pork Tenderloin.

From the Sauce du Jour Kitchen For the Beer Cooking Class - 112 I know, I know....bad name. This was for the Beer Cooking Class and I was wanting a potato dish to go with my Guinness Stout Marinated Pork Tenderloin; and because it was beer, well....it had to HAVE beer in it. I had a bottle of Bitch Creek Ale and you guessed it: Bitch Slapped Potatoes were born. I thought they definitely needed some herbs in there, so I gave them a little attitude adjustment with sage, parsley, thyme and rosemary. You can use any beer and call them anything you like, but why would you?