Ingredients
The following ingredients have 4 Servings
- 3 pounds Russet Potatoes (cut into 1½ inch pieces)
- Water to boil
- 1 cup chicken broth
- Himalayan Salt to taste
- ½ cup olive oil
- 1 pound shallots (peeled and thinly sliced)
- ½ pound of bacon (cubed)
- ½ cup dry white wine
- 8 tablespoons butter (cubed, and divided)
- Parsley to taste
Instruction
- Place potatoes in a large pot and cover so water just almost covers them, now add 1 cup of liquid chicken broth. Also add salt to taste.
- Bring to a boil, then reduce to medium-low heat and simmer, partially covered. Simmer for about 40 to 45 minutes. Add more water if needed.
- While potatoes are cooking, take your bacon and shallots and cook them in a pan with the olive oil. You want the bacon crisp and the shallots golden brown.
- Drain them and then add back to pan.
- Add your wine and cook it down over medium heat so it’s reduced by about half.
- Add 4 tablespoons of butter. (trust me!)
- Now let it all come together and the butter melts and it will form a kind of bacon reduction sauce. Set aside.
- Drain potatoes and place in a large bowl.
- Take a potato masher and whack them lightly a few times. You want them broken but not mashed, hence the term smashed.
- Add butter and parsley, more salt if desired and mix lightly.
- Now toss some bacon sauce over top.
- Serve with a big old smile…and 911 on speed dial.
