Bacon Mashed Potatoes/Pic

[Roxy15]

5 lbs. Yukon Gold Potatoes, Peeled & Cut Into 1-in. Pieces

1 T. Salt, Divided

4 Slices Thick-Cut Bacon

1 Cup Whole Milk

1/2 Cup Sour Cream

1/2 Tsp. Black Pepper

3/4 Cup-(1-1/2 Sticks)-Unsalted Butter

Minced Fresh Chives, For Garnish-(Opt.)

 

Add the chopped potatoes to a large pot and cover with cold water. Add 1-1/2 teaspoons of the salt. Set the pot over medium-high heat and bring to a boil. Continue cooking until the potatoes are fork tender, about 15 minutes.

 

While the potatoes cook, add the bacon to a large skillet and set over medium heat. Cook until browned and crisp, flipping a few times so the bacon cooks evenly. Transfer to a paper towel-lined plate to drain excess grease, then chop the bacon into bite-sized pieces.

 

Drain the potatoes in a colander, then return them to the pot. Set the pot over low heat and cook the potatoes for a minute or two, shaking the pot a few times, just until the potatoes are dry. Turn off the heat under the pot then add the bacon, milk, sour cream, pepper, and remaining 1-1/2 teaspoons salt. With a hand mixer, beat the potatoes on medium speed until smooth and fluffy - do not overmix. Cover to keep warm.

 

Add the butter to a large skillet and set over medium heat. The butter will melt then begin to bubble and foam. Continue cooking, whisking frequently, until the butter becomes golden brown and smells nutty-(be patient and watch carefully, it can go from brown to burnt quickly.) Add the browned butter to the potatoes and beat with the mixer again just until incorporated-(you can also stir it in with a spoon, if you'd rather.) Taste and season with additional salt and/or pepper if desired; garnish with chives.