Monday, September 08, 2014


makes 8-16 servings

1 cup mashed red skin potatoes
1/4 cup crispy smoked bacon chopped
1/4 cup whole milk
6 tablespoons butter
2 tablespoons minced shallots
2 tablespoon sour cream (optional)
1/4 cup Asiago cheese grated
approximately 12 sheets of phyllo dough thawed
salt and pepper

Fry bacon until crispy and transfer to a draining paper reserving bacon grease in pan. Using the same pan over medium heat add shallots and sauté for 5 minutes or until soft. Meanwhile dice bacon into small pieces. Boil red skin potatoes in a pot of salted water until cooked through and drain leaving skin on. Over medium high heat using a small pot bring milk to a simmer. Add two tablespoons butter and whisk together. If you have a ricer pass potatoes through ricer into pot with heated milk and stir adding a pinch of salt or as needed. If no ricer simply use a potato masher. Add sour cream, Asiago cheese, bacon and shallots and fold until blended remove from stove and hold. Melt remaining butter in a small pot. Preheat oven to 375. Using a small muffin tin, take a pastry brush and very lightly brush each muffin cup. Take 2 sheets of phyllo dough and cut into 4 inch squares, a total of 4 sheets per muffin cup. Place 2 phyllo dough squares in each cup and gently brush with a little melted butter. Add another 2 phyllo squares and place on top and again gently coat with melted butter. Using a tablespoon fill each cup with desired amount of potato mixture, and fold phyllo over top. Gently brush a little butter on top and bake until golden brown, about 30 minutes.

bacon recipe source: Michael Van Horn, The Social Chef, September 5, 2014 

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