Bacon And Sage Mashed Potatoes
serves 8-10
Save these rich, decadent mashed potatoes for the coldest, dreariest winter day.
Read more about this recipe at the Washington Post.
5 large Yukon Gold or russet potatoes, peeled and cut into 1-inch pieces
2 to 3 (14.5-ounce) cans chicken broth
3 tablespoons butter
2 1/2 cups shredded smoked Gouda cheese
4 slices bacon, fried until crisp and drained
2 tablespoons finely chopped fresh sage
prep: 10 minutes
total: 25 minutes
vegetable peeler
large saucepan (with lid)
colander
potato masher
1. Place the potatoes and enough broth to barely cover them in a large saucepan and bring to a boil. Cover, reduce the heat to medium-low and simmer just until tender, 10 to 15 minutes. Drain the potatoes, reserving the cooking liquid.
2. Return the potatoes and 1 cup of the cooking liquid to the saucepan and, using a potato masher or the back of a wooden spoon, mash until smooth. Add the butter and gouda and stir until incorporated and melted; do not overmix. If necessary, add more broth to attain the desired consistency. Stir in the bacon, sage and salt and pepper to taste. Serve immediately.
