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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
pounds redskin potatos
teaspoons sea salt
strips smoked bacon, diced small
chipotles in adobo, minced
tablespoons bacon drippings
cup sour cream
bunch scallions, white and 2 inches of green, sliced
cups grated cheese of your choice
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