Ingredients

The following ingredients have 5 Servings
  • 2½ pounds Yukon Gold or Russet potatoes (peeled and chopped)
  • ¼ cup butter (melted, unsalted)
  • ¼ cup heavy cream
  • 2 ounces goat cheese (crumbled)
  • 3-4 slices thin bacon or pancetta (sliced thin, cooked crisped & crumbled)
  • ½ teaspoon kosher salt (or more, to taste)
  • ½ teaspoon black pepper
  • 1 teaspoon fresh chopped chives (divided in-half)

Instruction

  • *See Note.
  • Place water in the bottom of a double boiler. Be sure the water doesn’t touch the bottom of the upper pan and bring the water to boil.
  • Rinse the peeled potatoes under cold water and place them in the top of the double boiler, cover and steam the potatoes until tender, about 15-20 minutes.
  • Transfer cooked potatoes to a large bowl. (If desired, put the potatoes through a potato ricer.) If not ricing the potatoes, mash them with a potato masher. Add the butter and stir gently to combine. Add the cream, goat cheese, bacon (reserve 1 tablespoon bacon for garnish), salt, pepper and ½ teaspoon chopped chives. Mash gently until combined.
  • Garnish with the other ½ teaspoon chives and the reserved bacon crumbles.
  • Enjoy!
  • *Note: The potatoes work just as well if they are boiled in salted water.
  • Just be sure to drain them well.