Mashed Potatoes with Bacon and Mustard
- TOTAL TIME: 1 HR
- SERVINGS: 10 to 12
This chunky mashed-potato dish is packed with tangy mustard, fresh herbs and thick-cut bacon.
- 4 pounds Yukon Gold potatoes, peeled and cut into 1-inch pieces
- Kosher salt
- 1/2 pound thick-cut meaty bacon, finely diced
- 1 large red onion, finely chopped
- 1/4 cup apple cider vinegar
- 2 tablespoons whole-grain mustard
- 1 teaspoon celery seeds
- 1 1/2 sticks unsalted butter
- 1 1/4 cups whole milk
- 1 cup mayonnaise
- 1/4 cup finely chopped parsley
- Freshly ground white pepper
- In a large saucepan, cover the potatoes with water and bring to a boil. Add a generous pinch of salt and simmer over moderate heat until tender, about 20 minutes. Drain the potatoes in a colander, shaking off any excess water.
- Meanwhile, in a large skillet, cook the bacon over moderately high heat, stirring occasionally, until crisp, about 8 minutes. Using a slotted spoon, transfer the bacon to paper towels to drain. Pour off all but 2 tablespoons of the fat from the skillet. Add the onion and cook over moderate heat, stirring, until just starting to brown, 6 to 8 minutes. Add the vinegar, mustard and celery seeds and cook, stirring, until most of the liquid has been absorbed, about 2 minutes.
- In the large saucepan, melt the butter in the milk over moderately low heat. Press the potatoes through a ricer into the pot and mix well. Fold in the mayonnaise, bacon, onion mixture, and parsley and season with salt and white pepper. Serve right away.
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