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BAKED MASHED POTATOES
with bacon
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BAKED MASHED POTATOES
with bacon
Prep
Cook
Serves
1
8
20
mins
hour
Make-Ahead
This potato dish makes a
really convenient side dish for
Thanksgiving, since it can be
assembled in the baking dish,
covered, and refrigerated for up
to 1 day. Then easily uncover and
bake as directed below.
Ingredients
3 tablespoons unsalted butter,
plus more to coat baking dish, at
room temperature
5 pounds russet potatoes (about
12), peeled and quartered
10 ounces bacon, cut into 2-inch
pieces
1 cup whole milk, warm
3 ⁄₄ cup sour cream
4 ounces mascarpone cheese or
cream cheese, room temperature
Kosher salt and freshly ground
black pepper
4 ounces Parmesan cheese,
freshly grated
Method
1. Preheat the oven to 375°F.
Butter a 13x9x2-inch oval or
rectangular baking dish.
2. Place the potatoes in a large
pot and add enough cold
salted water to cover them by
1 inch. Bring the water to a
simmer over high heat, then
reduce the heat to medium
and simmer for about 15
minutes, or until the potatoes
are tender.
3. Drain the potatoes in a strainer
and set the strainer over the
hot pot to evaporate the excess
steam. Press the hot potatoes
through a potato ricer or food
mill. Or use a potato masher to
mash the hot potatoes.
4. Put the potatoes in the pot,
and reduce the heat to low,
then mix in 3 tablespoons of
the butter.
Created 10/2015
5. Meanwhile, heat a heavy large
skillet over medium-high heat.
Add the bacon and sauté for
about 6 minutes, or until crisp.
Using a slotted spoon, transfer
the bacon to a plate lined
with paper towels and reserve
2 tablespoons of the pan
drippings in a small bowl.
6. Fold the warm milk into the
mashed potatoes. Fold in
the reserved pan drippings
and bacon, sour cream, and
mascarpone cheese. Season
to taste with salt and pepper.
Transfer the potato
mixture to the prepared
dish. Sprinkle the
Parmesan cheese over.
7. Bake for about 30 minutes, or
until the potatoes are heated
through, slightly puffed, and
the top is light brown. Let
stand 10 minutes and serve.
WD