Mashed Potatoes With Bacon And Garlic
Savor the rich and comforting flavors of this creamy bacon and garlic mashed potatoes recipe. Indulge in velvety mashed potatoes loaded with crispy bacon and the savory essence of roasted garlic. The luxurious blend of textures and tastes makes this dish a standout addition to any meal. Serve piping hot for a homely and satisfying dining experience.
— Constant Cookbook
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
- Freshly ground pepper, to taste
Instructions
- 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 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 the 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.
- Set a potato ricer over the pot and pass the potatoes through in batches. Alternatively, 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. Season with salt and pepper. Transfer to a warmed serving bowl and serve immediately. Serves 12.
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