Mashed Potatoes with Bacon Butter
Serves 6–8
Bacon butter:
- ½ c. butter (1 stick), softened
- 8 slices bacon, cooked
- 2 tbsp. chives
Mashed potatoes:
- 1 lb. Yukon Gold potatoes, peeled and cubed
- ¼ c. butter, melted
- ½ c. chicken broth
- ½ c. heavy cream
- 1 tsp. salt
- ½ tsp. black pepper
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Instructions:
- In a food processor, combine the butter, bacon, and chives, and blend until smooth. Scrape the butter onto a sheet of parchment paper, roll into a log, and refrigerate until ready to serve.
- Fill a large pot with water, and bring to a boil over high heat. Add the potatoes, reduce the heat to medium-high, and cook for 15–20 minutes or until fork tender. Drain the potatoes, and return to the pot.
- Pour in the melted butter, chicken broth, and heavy cream. Mash until smooth and creamy, and season with the salt and pepper.
- Serve hot with the bacon butter on the side.
Tip: You can make the bacon butter ahead of time and store it refrigerated or frozen until ready to serve. And if you’d like a bit of whimsy, consider shaping it into a fun seasonal mold!
