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.
Ingredients
2 cups half and half
1 cup (2 sticks) unsalted butter
8 ounces double smoked bacon, about 5 thick cut slices
4 pounds russet potatoes
sea salt
4 egg yolks, at room temperature
1 cup grated smoked cheddar cheese
Directions
- Put the half and half, butter and bacon slices in a medium saucepan and bring to a simmer over medium low heat. Simmer until the butter is melted and the half and half is just steaming – do not boil – let simmer for about 5 minutes, then remove from the heat, cover with a tea towel and leave to infuse for at least half an hour. When ready to use in the potatoes, remove the bacon with tongs and discard, measure out ½ cup of the cream and butter and set it aside.
- Peel the potatoes and cut into 2 inch chunks. Place in a large pot and cover with water by about an inch. Add a heavy dose of sea salt and bring to a boil over medium high heat. Cook until the potatoes are soft – a knife should easily slide through, and they should be starting to fall apart. Drain the potatoes in a colander then return to the pot and place it back on the now turned off burner. Toss the potatoes around over the burner for a minute or so, this will help remove excess water. Transfer the potatoes to the large bowl of stand mixer fitted with the paddle attachment (you could also do this with a sturdy hand mixer in the pot). Beat at medium low speed to break up the potatoes, and as they begin to smooth out, slowly drizzle in the bacon infused half and half (remembering you have put ½ cup aside for later), beating well to combine and scraping down the bowl as needed. Stop adding cream a few times and raise the speed for a few seconds to smooth out the potatoes. Before you add the last of this measure of cream, beat in 1 cup of the grated cheese until smooth, finish with the rest of the half and half and beat until smooth. Taste and add generous amounts of salt as needed. Add the egg yolks and beat at medium low until completely combined. You want the yolks thoroughly mixed in, no yellow streaks, so help things along with a spatula if needed. The potato mixture will be loose, it will firm up on baking.
- Scrape the mixture into a 3- quart baking dish sprayed with baking spray. To serve immediately, heat the oven to 350 degrees then drizzle the remaining ½ cup of half and half and butter and bake until warmed through, then turn on the broiler and brown the top for a few minutes until golden if needed.
- To serve later, completely cool the casserole, then cover and refrigerate for up to one day. Cover the remaining half and half mixture and refrigerate as well. Take the potatoes out of the fridge for at least 30 minutes, then heat the cream in the microwave to loosen it and drizzle the mixture over the top. Bake for 40 – 55 minutes until warmed through, then turn on the broiler and brown the top for a few minutes until golden if needed.
I want some revenge potatoes!
What is “half and half” ingredient?
Half and Half is a mixture of heavy cream and milk that is readily available in the dairy section, often with the coffee creamers. You can mix the two yourself if you prefer.