50 NOVEMBER 2019
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Bacony Potato Puree
ACTIVE 30 MIN; TOTAL 1 HR
SERVES 8For these next-level spuds, first steep
cubes of double-smoked bacon in half-
and-half, then fold the strained bacon-
scented cream into the boiled and riced
potatoes.(^1) / 2 lb. double-smoked bacon, cubed
21 / 2 cups half-and-half
1 cup unsalted butter (8 oz.)
5 lb. russet potatoes, peeled and cut
into 1-inch pieces
2 Tbsp. plus 1^3 /^4 tsp. kosher salt,
divided
(^1) / 2 tsp. ground white pepper
- Combine bacon, half-and-half, and but-
ter in a medium saucepan. Cook over
medium until butter is melted and half-
and-half is just simmering, about 5 min-
utes. 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 The riced potatoes can be
refrigerated overnight. Reheat gently
before serving.
NOTE If you can’t find double-smoked
bacon, substitute regular smoked bacon.
MAD GENIUS TIP
Pass diced boiled
potatoes through a
ricer for the lightest,
creamiest potato
puree.