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.
Fantastic idea. Doesn't have to be double smoked. Regular hard wood/ hickory smoked will do just fine. Bacon reaches its full potential when cooked, so definitely cook till lightly crisped. Add drippings and all to the half & half.
This was really good. I used regular bacon as I could find double-smoked, and I did cook it first until it was lightly crisped, since the recipe didn't say. Will definitely be making again. I had a bit of the cream left over and am looking forward to making soft scrambled eggs with it for brunch this morning.
If subbing regular bacon, should it be cooked first? If so, how cooked would you recommend? Barely cooked and still flexible? Lightly crisped?
