Last Christmas we were up bright and early prepping for our feast to come later. When my daughter asked me to throw out some ideas for new recipes, I led her to my closet of cookbooks and told her to take her pick. With good taste she chose a favorite old church cook book of mine containing a recipe for elegant mashed potatoes. This recipe is a twist on that oldie but goodie, and perfect as a holiday side to my beef tenderloin. I didn’t take the prettiest photo, but the potatoes won high praise!
5 pounds Yukon Gold potatoes, peeled and cut into 3-inch chunks
5 pinches sea salt
1 pound sliced bacon
2 sticks unsalted butter, softened
1 1/2 cups heavy cream, slightly warmed
1 cup cheddar or gruyere cheese
1/2 cup minced chives
freshly ground pepper
Put the potatoes in a large pot and cover with water. Add salt and bring to a boil. Simmer over moderately high heat until tender, about 20 minutes.
Meanwhile, in a large skillet, cook the bacon in 2 batches over moderate heat, turning once, until crisp, 8 to 10 minutes per batch. Drain the bacon on paper towels and coarsely chop it.
Drain the potatoes and return them to the pot. Shake the pot over moderately high heat for about 20 seconds to dry the potatoes. Remove. Pass the potatoes through a ricer into a large pot. Add the butter, cream, cheese, chives and bacon and stir well. Season with salt and pepper and serve.