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Category: Mashed Potatoes
Prep Time: Cook Time: Total Time:
5 garlic cloves, unpeeled
2 tbsp olive oil
3 lb russet potatoes, peeled and cut into 2-inch pieces
1 tbsp kosher salt, plus more, to taste
2 cups half-and-half
3 tbsp unsalted butter, cut into 3 pieces
3 tbsp minced fresh chives
8 oz bacon, cut into 1/4-inch pieces and cooked until crispy
Freshly ground pepper, to taste
Preheat an oven to 350.
Place the garlic cloves on a piece of aluminum foil and drizzle with the olive oil. Fold over the foil to enclose the garlic and roast for about 30 minutes. Remove from the oven. When the cloves are cool enough to handle, peel them and mince enough garlic to measure 1 tbsp Reserve any remaining garlic for another use.
Meanwhile, put the potatoes in a large pot. Add the 1 tbsp salt and enough water to cover the potatoes by 3 inches. Bring to a boil over medium-high heat, reduce the heat to medium-low and simmer until the potatoes are tender when pierced, 15 to 20 minutes. Drain well in a colander.
Set the pot over low heat, add the half-and-half, butter and the 1 tbsp roasted garlic and whisk until the butter melts. Set a potato ricer over the pot and pass the potatoes through in batches. Using a silicone spatula, fold the potatoes into the liquid until the mixture is smooth and creamy. Stir in the chives and bacon, and season with salt and pepper. Transfer the potatoes to a warmed serving bowl and serve immediately. Serves 8.
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MASHED POTATOES WITH BACON AND CHIVES
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Category: Mashed Potatoes
Prep Time: Cook Time: Total Time:
5 garlic cloves, unpeeled
2 tbsp olive oil
3 lb russet potatoes, peeled and cut into 2-inch pieces
1 tbsp kosher salt, plus more, to taste
2 cups half-and-half
3 tbsp unsalted butter, cut into 3 pieces
3 tbsp minced fresh chives
8 oz bacon, cut into 1/4-inch pieces and cooked until crispy
Freshly ground pepper, to taste
Preheat an oven to 350.
Place the garlic cloves on a piece of aluminum foil and drizzle with the olive oil. Fold over the foil to enclose the garlic and roast for about 30 minutes. Remove from the oven. When the cloves are cool enough to handle, peel them and mince enough garlic to measure 1 tbsp Reserve any remaining garlic for another use.
Meanwhile, put the potatoes in a large pot. Add the 1 tbsp salt and enough water to cover the potatoes by 3 inches. Bring to a boil over medium-high heat, reduce the heat to medium-low and simmer until the potatoes are tender when pierced, 15 to 20 minutes. Drain well in a colander.
Set the pot over low heat, add the half-and-half, butter and the 1 tbsp roasted garlic and whisk until the butter melts. Set a potato ricer over the pot and pass the potatoes through in batches. Using a silicone spatula, fold the potatoes into the liquid until the mixture is smooth and creamy. Stir in the chives and bacon, and season with salt and pepper. Transfer the potatoes to a warmed serving bowl and serve immediately. Serves 8.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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