Ingredients

The following ingredients have 7 Servings
  • 2 1/2 lbs red potatoes (cut into 1½" pieces (about 12–15))
  • 1 tsp kosher salt (add to water)
  • 6 Tbsp unsalted butter (melted)
  • 1/2 cup half-and-half (or whole milk, warm)
  • 6 oz bacon (cooked until crispy and crumbled)
  • 1 tsp kosher salt (add to finished potatoes)

Instruction

  • Rinse potatoes then cut into 1½" pieces. Place in large saucepan. Fill saucepan with enough water to cover potatoes by 1". Heat potatoes over high heat until boiling then reduce heat to simmer, add 1 tsp kosher salt and stir. Simmer until potatoes are very tender but not disintegrating (about 30 minutes). Drain potatoes completely then return to pot.
  • Stir potatoes over low heat to evaporate excess water—potatoes should break down easily just from stirring. The process is complete when steam no longer rises from the pot—approximately 1 minute.
  • Transfer potatoes to the bowl of a stand mixer fitted with the paddle attachment. Add melted butter and give the machine 2 or 3 turns to coat the potatoes. Next add the warmed half-and-half. Beat until the butter and milk are incorporated but a few lumps remain.
  • Fold in the crumbled bacon, test for seasoning, transfer to serving dish and enjoy!