Cheesy Bacon and Sage Mashed Potatoes
The Washington Post, November 12, 2003
- Cuisine: American
- Course: Side Dish
- Features: Gluten-Free, Holiday (Thanksgiving)
Summary:
Save these rich, decadent mashed potatoes for the coldest, dreariest winter day.
8 to 10 servings
Ingredients:
- 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
- Salt
- Freshly ground black pepper
Directions:
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.
Return the potatoes and 1 cup of the cooking liquid to the pot 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.
Recipe Source:
Adapted from Des Moines food writer Robin Kline.
Tested by Robin Kline for The Washington Post.
E-mail the Food Section with recipe questions.
E-mail the Food Section with recipe questions.
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