Ingredients

The following ingredients have 5 Servings
  • 1 pound Yukon Gold potatoes (your choices as to whether or not to peel them – I usually don’t!)
  • 4 slices thick cut bacon.  Or more.  Be as bacon-y as you like!
  • 4 tablespoons butter, room temperature
  • 1/2 cup half and half, warmed or at room temperature

Instruction

  • Cut the potatoes in quarters and put them in a large pot of cool salted water and bring to a boil over high heat. Cook until a knife goes into the potatoes easily, about 10-15 minutes.  Drain and return to the pot.
  • While the potatoes are cooking, cut the bacon into 1 inch pieces and cook until crispy.  Drain on paper towels.
  • Add the butter to the drained potatoes and mash with a potato masher (my favorite method), a potato ricer or a food mill.  Whatever you do, I beg you not to mash them with a food processor.
  • Now add the half and half and mash again.
  • Stir in the bacon and taste.  It will probably be salty enough with the bacon, but you can add a pinch or two of salt if you like.
  • Serve at once!