| Level: | Easy |
| Total: | 1 hr 5 min |
| Prep: | 15 min |
| Cook: | 50 min |
| Yield: | 4 servings |
Instructions
- 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.
Reviews
They were fantastic!
I made these as a side at Thanksgiving. The potatoes were very good, but very rich. My husband devoured them. They have a lot of great flavor, but I’d maybe make them for a different occasion next time.
just fixed them for supper and I have to say i’ll be making them again they were a hit at my house
My goal is to try every bacon recipe in the 50 recipe booklet from the magazine. So far I have only completed two, but all a success.
MMMM, This is one fo my favorite recipies!(:
Decadent! Indulgent! Delicious!
I just made this right now, and I seriously want to eat it all by myself. I doubled the recipe for this dinner party we are having, and it is FAN-Freakin-TASTIC!
I made this last week and I have to say it was the best mashed potatoes I have ever had.