Mashed Potatoes with Bacon and Garlic June 12 2013

Ingredients:

 

  • 6 lb. russet potatoes, peeled and cut into 2-inch
      pieces
  • 2 tsp. salt, plus more, to taste
  • 3/4 lb. bacon, cut into 1/2-inch pieces
  • 3 1/2 cups half-and-half
  • 2 Tbs. roasted garlic puree (Chopped Garlic)
  • Freshly ground pepper, to taste

 

Directions:

 

Put the potatoes and the 2 tsp. salt in a large stockpot and add water to cover the potatoes by 3 inches. Bring to a boil over medium-high heat, reduce the heat to medium-low and simmer until the potatoes are tender when pierced with a fork, 15 to 20 minutes. Drain well in a colander.

Meanwhile, in a large saucepan over medium heat, cook the bacon (we recommend our Country Cured Bacon... it's the best!) until crisp and browned, about 10 minutes. Using a slotted spoon, transfer to a paper towel-lined plate. Pour the bacon fat into a small bowl and reserve, if desired, for adding to the mashed potatoes.

Return your now deliciously bacon seasoned pan to medium heat and pour in the half-and-half. Heat, stirring to scrape up the browned bits, until small bubbles form around the edges of the pan. Remove from the heat.

Return the potatoes to the pot and mash them with a potato masher. Gradually add the half-and-half, stirring constantly with a wooden spoon, until the potatoes are smooth and creamy. Fold in the bacon, the roasted garlic puree and up to 2 Tbs. of the reserved bacon fat, if using (who wouldn't be using it?). Finish up by seasoning with salt and pepper to taste. Serves 12.