Ingredients:

• 3 pounds red potatoes, B size (1-1/2 to 2-1/4-inch diameter)
• 3 tablespoons unsalted butter
• 3 cloves garlic, minced
• Pinch salt and pepper
• 1-1/2 cups heavy cream

Ingredients for one Omelet

• 2-3 free-range eggs
• 3 slices cooked bacon, crumbled
• ½ cup shredded cheddar cheese
• 1 tablespoon sour cream

Directions:

1. Boil potatoes until soft; drain.
2. Return potatoes to pan. Mash with butter, garlic, salt and pepper. Mix in cream until potatoes are nearly smooth. Keep warm.
3. For each omelet, whisk eggs, then cook in a lightly oiled 8" non-stick skillet on medium heat. Keep eggs moving with a fork or spatula to make a creamy omelet.
4. Cover one-half of the omelet with a portion of mashed potatoes, the bacon and cheddar cheese. Fold other half over the filling. Turn out onto serving plate.
5. Garnish with sour cream.