222. BACON LOVERS' MASHED POTATOES

makes 10 servings


2 lb. Red Bliss potatoes, unpeeled, quartered
2 lb. Yukon Gold potatoes, peeled and quartered
Kosher salt
16 strip bacon, stacked and thinly sliced crosswise (see Note)
1/4 cup cold water
2 white onions, finely chopped
1 1/2 cups milk, plus more as needed
1 cup heavy cream
4 tablespoons unsalted butter
freshly ground white pepper
2 tablespoons chopped freshly parsley (optional)


In a large pot, combine the Red Bliss and Yukon Gold potatoes. Fill the pot with water and bring to a boil over high heat; salt the water. Allow the potatoes to boil steadily until they are tender in the center when pierced with the tip of a knife.

Meanwhile, in a medium skillet, combine the sliced bacon and water (the water will draw some salt from the bacon). Cook over lwo heat until the water evaporates and the bacon is light brown and crisp. Add the onions, stirring with a wooden spoon to blend. Cook for 12 to 15 minutes, until the onions are tender. Drain any excess fat and set aside.

When the potatoes are tender, drain them in a colander, discarding the cooking water. Allow the potatoes to cool, and their excess liquid to drain off, for 5 minutes, but no longer. If the potatoes cool too much, the resulting dish can be gummy and elastic.

In a medium pot over medium heat, heat the milk, cream, and butter. In a large bowl, combine the potatoes with the milk mixture, mixing with a large whisk or a wooden spoon until the mixture is a chunky but homogenous mass. Add the bacon and onions. Season to taste with salt and white pepper. Sprinkle with the parsley, if desired, and serve hot.

NOTE: If desired, set aside some of the cooked bacon and crumble it over the top of the potatoes just before serving.


courtesy of: Joachim Bernard Spilchal and Alexandra Guarnaschelli, Butter Restaurant, New York, New York / Meat and Potatoes: 52 Recipes, from Simple to Sublime, by Joan Schwartz. New York: Villard Books, 2003. pp. 147-148.