BACON SMASHED POTATOES
Taking a cue from German potato salad, these Yukon Golds are smashed with a hot bacon dressing and then tossed with fresh dill. Steaming rather than boiling the potatoes keeps them fluffy.
Provided by Ian Knauer
Time 45m
Yield Makes 8 servings
Number Of Ingredients 5
Steps:
- Steam potatoes in a large steamer rack set over boiling water, covered, until very tender, 20 to 25 minutes.
- Meanwhile, cook bacon in a 12-inch heavy skillet over medium heat until crisp. Transfer bacon with a slotted spoon to paper towels to drain, reserving fat in skillet. Add 2 tablespoons vinegar, sugar, and 3/4 teaspoon each of salt and pepper to hot bacon fat, scraping up brown bits.
- Transfer potatoes to a large bowl, reserving 1/2 cup steaming water. Add vinegar mixture to potatoes and smash with a potato masher to desired texture, adding reserved water if desired. Stir in dill, bacon, and vinegar, salt, and pepper to taste.
- Josmeyer Les Folastries Gewürztraminer '05
BACON-AND-CHEESE SMASHED POTATOES
Provided by Food Network Kitchen
Categories side-dish
Time 50m
Yield 6 to 8 servings
Number Of Ingredients 7
Steps:
- Put the potatoes in a large saucepan and cover with cold water by 1 inch. Season generously with salt and bring to a boil. Reduce the heat to medium and simmer until very tender, about 15 minutes.
- Meanwhile, cook the bacon in a large skillet over medium heat until crisp, 7 to 8 minutes; transfer to a paper towel-lined plate.
- Drain the potatoes and return to the saucepan over low heat; cook until any remaining water evaporates, about 2 minutes. Add the butter, then gradually mash in the sour cream with a potato masher. Stir in the bacon and chives, reserving 1 tablespoon of each. Transfer to a serving dish; top with cheddar and the remaining bacon and chives.
BACON-CHEDDAR MASHED POTATOES
Provided by Food Network Kitchen
Categories side-dish
Time 1h5m
Yield 4 servings
Number Of Ingredients 0
Steps:
- 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.
BACON AND PANCETTA POTATOES
Make and share this Bacon and Pancetta Potatoes recipe from Food.com.
Provided by Barenakedchef
Categories Potato
Time 54m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Heat a large nonstick skillet over medium heat. Add the bacon and pancetta. Cook, stirring occasionally, until the bacon and pancetta are brown and crispy, about 10 to 12 minutes. Using a slotted spoon, remove the bacon and pancetta pieces to paper towels to drain. Add the potatoes and garlic to the pan. Season with 1/4 teaspoon salt and 1/4 teaspoon pepper. Cook, stirring frequently, until the potatoes are golden and cooked through, about 20 to 25 minutes. Add the thyme, cooked bacon and cooked pancetta to the skillet and cook for 5 minutes. Season with salt and pepper, to taste.
- Transfer the potatoes to a large serving bowl and serve immediately.
Nutrition Facts : Calories 162.3, Fat 3.8, SaturatedFat 1.2, Cholesterol 5.4, Sodium 221.8, Carbohydrate 28.6, Fiber 3.7, Sugar 1.2, Protein 4.3
MASHED POTATOES WITH FONTINA AND ITALIAN PARSLEY
Categories Potato Side Bake Vegetarian Parsley Fontina Bon Appétit Sugar Conscious Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 6 servings
Number Of Ingredients 5
Steps:
- Preheat oven to 375°F. Using small knife, pierce potatoes in several places. Place potatoes on small baking sheet. Bake until tender when pierced with skewer, about 1 hour. Cool slightly.
- Bring half and half to simmer in heavy small saucepan. Scrape potatoes from skin into large bowl. Using ricer, food mill or potato masher, mash potatoes. Mix in half and half. Add butter; stir vigorously until butter melts and potatoes are smooth. Stir in 2/3 of cheese and 3 tablespoons parsley. Season with salt and pepper. Transfer potatoes to 11x7x2-inch glass baking dish. Sprinkle with remaining cheese. (Can be prepared 2 hours ahead. Cover and let stand at room temperature.)
- Preheat oven to 425°F. Bake potatoes until heated through and cheese melts, about 15 minutes.
BACON MASHED POTATOES
Featuring cheddar cheese, bacon and chives, these rich and hearty potatoes go well with anything. For a slightly different twist, add some chopped parsley.
Provided by Taste of Home
Categories Side Dishes
Time 25m
Yield 3 servings.
Number Of Ingredients 8
Steps:
- Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 10-15 minutes or until tender. Drain. , Transfer to a large bowl. Add the milk, mayonnaise, chives, garlic powder and pepper; mash potatoes. Stir in cheese and bacon.
Nutrition Facts : Calories 362 calories, Fat 24g fat (8g saturated fat), Cholesterol 35mg cholesterol, Sodium 331mg sodium, Carbohydrate 28g carbohydrate (2g sugars, Fiber 2g fiber), Protein 9g protein.
MAPLE BACON MASHED POTATOES RECIPE BY TASTY
A quick and easy spin on a traditional side dish, these mashed potatoes are made with pure maple syrup and topped with crispy bacon bits to make for an irresistible sweet and savory combination!
Provided by Tikeyah Whittle
Categories Sides
Time 40m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Cook the bacon in a small nonstick skillet over medium heat, turning occasionally, until crisp, about 4 minutes. Transfer the bacon to a paper towel-lined plate with tongs to drain, reserving the bacon grease.
- Chop the bacon strips into pieces, then transfer to a small bowl and toss with ½ tablespoon of maple syrup. Set aside.
- Add the potatoes to a large pot and cover with cold water by 1 inch (2.5 cm). Add 1 tablespoon of salt. Bring to a boil over high heat, then reduce the heat to medium-low and simmer for 15 minutes, until the potatoes are easily pierced with a fork. Drain the potatoes and return to the pot.
- Add the milk, heavy cream, butter, and reserved bacon grease to a small saucepan and cook over medium-low heat until the butter melts.
- Mash the potatoes with a potato masher or ricer. Pour in the warm milk mixture and stir until smooth. Add the remaining tablespoon of maple syrup and remaining 1½ teaspoons of salt and stir to combine. Add more milk or heavy cream if the potatoes are too stiff.
- Transfer the potatoes to a large serving bowl, top with the maple-coated bacon, and serve.
- Enjoy!
Nutrition Facts : Calories 474 calories, Carbohydrate 49 grams, Fat 23 grams, Fiber 4 grams, Protein 19 grams, Sugar 5 grams
BACON & FONTINA MASHED POTATOES
I serve this on special occasions. You may be able to substitute white potatoes, but with the Italian Fontina I prefer this with unpeeled red potatoes.
Provided by peachez
Categories Pork
Time 50m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Place potatoes in a large saucepan. Cover with cold water. Bring to a boil and then lower heat and simmer 20- 25 minutes or until tender.
- Drain the potatoes into a colander. Return the potatoes to the saucepan. Over medium heat continuously shake the potatoes to remove any excess moisture 15-20 seconds. Remove them from the saucepan.
- Rice or mash the potatoes. Return the prepared potatoes to the saucepan--no heat now.
- In a small saucepan over medium heat add the precombined garlic through cream, gently stirring till the butter melts. Pour this sauce onto the potatoes, stirring to mix.
- Add the bacon through pepper; hand mix to combine. Taste and adjust for seasonings. Spoon seasoned potatoes onto plates and top with cheese.
Nutrition Facts : Calories 498, Fat 25.3, SaturatedFat 15.6, Cholesterol 79.7, Sodium 192, Carbohydrate 56.6, Fiber 6, Sugar 3.9, Protein 12.5
BACON-FRIED POTATOES
Great addition to a brunch or special breakfast. The potatoes take on the flavor of the bacon so nicely. For a special touch, add some onions, garlic or both! Taken from "The Complete Family Cook Book".
Provided by jonesies
Categories Breakfast
Time 25m
Yield 6 serving(s)
Number Of Ingredients 4
Steps:
- Boil potatoes for 5 minutes; drain.
- In a frying pan, cook bacon until crisp.
- Remove bacon and place on paper towels to drain; crumble bacon.
- Add potatoes to bacon fat and cook until lightly browned.
- Drain potatoes on paper towels.
- Put pototoes on serving plate; sprinkle with bacon, salt and pepper.
Nutrition Facts : Calories 190.6, Fat 10.3, SaturatedFat 3.4, Cholesterol 15.4, Sodium 292.5, Carbohydrate 19.8, Fiber 2.5, Sugar 0.9, Protein 4.9
BACON ROSEMARY MASHED POTATOES
Creamy mashed potatoes are enhanced with the rich flavors of bacon, onion, rosemary, and garlic.
Provided by chocosaur
Categories Side Dish Potato Side Dish Recipes Mashed Potato Recipes
Time 55m
Yield 6
Number Of Ingredients 8
Steps:
- Place the cubed potatoes in a pot with enough salted water to cover. Bring to a boil, and cook until tender, about 30 minutes; drain. Add butter to drained potatoes to melt; set aside.
- While the potatoes are cooking, place bacon in a large, deep skillet. Cook over medium high heat until very crisp, about 5 minutes. Remove bacon to paper towels to drain; allow to cool and crumble. Leave 2 tablespoons bacon drippings in skillet and return it to the heat.
- Cook the onion and garlic in the bacon drippings until tender, about 4 minutes. Stir in the rosemary and cook for 1 minute more.
- Mash the potatoes with the melted butter. Mix in the crumbled bacon, the onion mixture, and milk; season with salt and pepper.
Nutrition Facts : Calories 199.6 calories, Carbohydrate 21.6 g, Cholesterol 28.6 mg, Fat 10.7 g, Fiber 2.2 g, Protein 4.9 g, SaturatedFat 6 g, Sodium 457.9 mg, Sugar 2.3 g
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