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
- 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 cups 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.
- This recipe was entered in the contest for Your Best Mashed Potatoes