Smoky Chipotle Bacon Mashed Potatos

By Kayb • January 31, 2010 • 0 Comments

⎙

Author Notes: I love mashed potatos in large part because of all the things you can add to them. These draw a great smoky flavor from the chipotles and bacon, and a bit of a crunch here and there from the scallions. And cheese makes everything better. - Kayb

Serves 8

3 pounds redskin potatos
2 teaspoons sea salt
4 strips smoked bacon, diced small
2-4 chipotles in adobo, minced
4 tablespoons butter
2 tablespoons bacon drippings
1/2 cup sour cream
1 bunch scallions, white and 2 inches of green, sliced
1 1/2 cup grated cheese of your choice
2 cloves garlic, minced

Cut potatos, unpeeled, in rough 1 1/2 inch dice. In saucepan, add enough water to cover potatos by about two inches; add salt. Bring to a boil, cover, reduce heat to medium and simmer until potatos are tender, about 15 minutes.
Fry bacon until crisp in a small skillet. Add minced garlic and sweat briefly. Drain. Reserve drippings.
When potatoes are done, drain them and add 2 tablespoons of the bacon drippings, 4 tablespoons of softened butter, sour cream and chipotles; mash with potato masher or, if you choose, a mixer. If potatos are too stiff, add a little half-and-half.
Fold in cheese, scallions and bacon-garlic mixture.
If you choose, you can serve this at this point. I prefer to put it in a casserole dish, top it with a little additional cheese, and bake it for about 15 minutes at 400, just to toast the top. My cheeses of choice for this are a mix of cheddar and Manchego.