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
Ingredients
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3 pounds
redskin potatos
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2 teaspoons
sea salt
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4
strips smoked bacon, diced small
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2-4
chipotles in adobo, minced
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4 tablespoons
butter
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2 tablespoons
bacon drippings
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1/2 cup
sour cream
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1
bunch scallions, white and 2 inches of green, sliced
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1 1/2 cups
grated cheese of your choice
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2
cloves garlic, minced
Directions
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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.
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Fry bacon until crisp in a small skillet. Add minced garlic and sweat briefly. Drain. Reserve drippings.
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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.
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Fold in cheese, scallions and bacon-garlic mixture.
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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.
I'm a business professional who learned to cook early on, and have expanded my tastes and my skills as I've traveled and been exposed to new cuisines and new dishes. I love fresh vegetables, any kind of protein on the grill, and breakfasts that involve fried eggs with runny yolks. My recipes tend toward the simple and the Southern, with bits of Asia or the Mediterranean or Mexico thrown in here and there. And a peanut butter and jelly sandwich on a float in the lake, as pictured, is a pretty fine lunch!
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