Beshs Creamy Potatoes with Bacon Recipe
From deliathecrone 16 years ago
- 60 minutes to make
- Serves 12
Adding farmer cheese to creamy mashed potatoes gives them a nice tangy flavor; crunchy bits of bacon make this dish taste even better. Chef John Besh advises seeking out artisan-made bacon, like the kind from Tennessee’s Benton’s Smoky Mountain Country Hams (bentonshams.com). Read more It’s smoked in hickory wood, and Besh swears it’s the best bacon out there. See less
Ingredients
- 5 pounds yukon gold potatoes, peeled and cut into 3-inch chunks shopping list
- salt shopping list
- 1 pound thickly sliced bacon shopping list
- 2 sticks unsalted butter, softened shopping list
- 1 cup heavy cream, warmed shopping list
- ½ cup farmer cheese shopping list
- ½ cup minced chives shopping list
- salt and freshly ground pepper shopping list
How to make it
- Put the potatoes in a large pot and cover with water.
- Add salt and bring to a boil.
- Simmer over moderately high heat until tender, about 20 minutes.
- Meanwhile, in a large skillet, cook the bacon in 2 batches over moderate heat, turning once, until crisp, 8 to 10 minutes per batch.
- Drain the bacon on paper towels and coarsely chop it.
- Drain the potatoes and return them to the pot.
- Shake the pot over moderately high heat for about 20 seconds to dry the potatoes.
- Pass the potatoes through a ricer into a large pot.
- Add the butter, cream, cheese, chives and bacon and stir well. Season with salt and pepper and serve.
- MAKE AHEAD The finished potatoes can be reheated in a microwave oven at high power at 1-minute intervals; stir the potatoes occasionally.
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