To make these next-level potatoes, Food & Wine’s Justin Chapple first steeps cubes of double-smoked bacon in half-and-half, then folds the strained bacon-scented cream into boiled and riced potatoes. Pressing the potatoes through a ricer makes a deliciously light and extra-creamy potato puree.
How to Make It
Combine bacon, half-and-half, and butter in a medium saucepan. Cook over medium until butter is melted and half-and-half is just simmering, about 5 minutes. Remove from heat; cover and steep 30 minutes. Using a slotted spoon, remove bacon from saucepan, and reserve for another use.
While bacon steeps, place potatoes in a large pot. Add water to cover by 1 inch, and bring to a boil over medium-high. Add 2 tablespoons salt, reduce heat to medium, and simmer until tender, 20 to 25 minutes. Drain well. Press potatoes through a potato ricer back into pot. Slowly fold in bacon cream, 1/2 cup at a time. Season with white pepper and remaining 1 3/4 teaspoons salt.
Make Ahead
Notes
If you can’t find double-smoked bacon, substitute regular smoked bacon.