1081. CHIPOTLE BACON MASHED POTATOES

5 pounds Yukon gold potatoes
5 pieces of bacon
5 cloves of garlic
1 cup milk
1/2 shaved Parmesan cheese
1 chipotle pepper and 1 teaspoon of the adobo sauce
1/2 stick of butter
salt and pepper to taste

Peel and cut up the potatoes in chunks. Put them in boiling water to cook. While the potatoes are cooking. Slowly cook the bacon in a pan, once done put on a paper towel to drain. Reserve the bacon grease in the pan. Mince the garlic very finely. Put the garlic into the pan with the bacon grease and cook at a low temperature until the garlic softens and is easily mashed with the back of a spoon. Take out one chipotle pepper from the can, cut it open and remove the seeds. Then finely chop the pepper into the smallest pieces you can get by running a knife through it a couple of times. Make sure to wash your hands as the pepper is ridiculously hot and you don't want to touch anything with it on your hand. Chop the bacon into small pieces. Once the potatoes are done, drain them in a strainer and put them into the vessel in which they will be mashed. Mash the potatoes a bit and then dump in the garlic and all of the remaining bacon grease. Keep mashing, add the chipotle pepper, 1 teaspoon of the adobo sauce, milk, butter, 1/2 of the Parmesan cheese. Once all of those are well mixed in, dump in the bacon and mix further. If the mixture is still to thick, add milk until it reaches the desired consistency. Add salt and pepper to taste. Place in a baking dish and spread the rest of the Parmesan cheese over the top. Cook at 350 degrees for 15 minutes until the cheese on top has melted a bit.


courtesy of: EatingCleveland.com