Smoky Bacon Potato Casserole

These mashed potatoes are not for the faint of heart. These mashed potatoes are the pinnacle of mashed potatoes. These are not your quick weeknight mashed potatoes. These are the mashed potatoes you serve with luxurious beef tenderloin or kobe steaks on a special occasion. These are the mashed potatoes you turn up with when someone asks you to bring mashed potatoes because they still hold on to that one time you green been casserole was overcooked in 2018 and only trust you with the “easy stuff”. These are the mashed potatoes you produce when last year someone said they were just making “simple potatoes” and showed up with those miniature twice baked potatoes with the piped filling and the caviar garnish. These are revenge mashed potatoes.

The first step of infusing half and half with bacon produces an unbelievably full smoky, bacon-y flavor, more than you would ever get from simply adding cooked chopped bacon. I use bacon labelled double smoked to really amp up that flavor – Wright’s does a good one or check any local bacon producers. At any rate, use the smokiest bacon you can get your hands on. And before you ask, yes you can cook some strips of bacon and add the chopped pieces – I started testing this recipe that way – but I have honestly found that the smooth, creamy potatoes without lumps or chunks and just this elusively smoky, porky note are beyond delicious and little pieces of bacon are distracting. Half and half makes them creamy and rich rather than full cream which can get gluey and cloying. And to keep that woodsy character, I use a naturally smoked cheddar cheese. Egg yolks pull everything together in a smooth, creamy emulsion. (If you are making an elegant holiday meal, consider using the whites to make a pavlova for dessert).

 I mean, these are some decadent potatoes.