This Thanksgiving I decided to get a little fancy with my mashed potatoes. Giving this recipe a shot. I’ll update on how well it goes over (though with bacon and cheese how can you go wrong?)
- 1/2 pound bacon, chopped
- 1/2 pound grated sharp cheddar
- 1/4 cup minced parsley
- 1/4 cup minced scallions
- 2 pounds Russet or Yukon gold potatoes
- 1/2 stick buttor
- 1 cup milk
Cook 1/2 pound chopped bacon until crisp. Make Classic Mash; replace half of the butter with 2 to 4 tablespoons bacon drippings. Fold in some bacon; sprinkle the rest on top.
Add 1/2 pound grated sharp cheddar and 1/4 cup each minced parsley and scallions.
Classic Mash Cover 2 pounds whole russet or Yukon gold potatoes with cold salted water; simmer 45 minutes. Drain, peel and mash with 1/2 to 1 stick butter. Add 1 cup hot milk, and salt and pepper; mash until smooth and fluffy.
Recipe from: Foodnetwork