Day 3 of mashed potato week, and I did the unthinkable. What makes everything better? That’s right! Bacon. Did the title of the post give it away? It’s okay, I wanted you to get it right anyway.
Of all the mashed potatoes I’m sharing this week, these are my second favorite. My favorite is tomorrow’s post, so come back to see what it is! I’ll admit, the mustard part sounded a little unusual, but it really just add a deep richness to the flavor, without actually tasting like mustard. The bacon really cuts through the acidity of the mustard and vinegar, balancing out the overall flavor. These would be a fantastic addition to any backyard barbeque, and a no-brainer side for anything smoked.
Mashed Potatoes with Bacon and Mustard
Source: Adapted from Food and Wine
4 lbs Yukon Gold potatoes, peeled and cut into 1-inch pieces
1/2 lb thick-cut bacon, finely diced
1 medium red onion, finely chopped
1/4 apple cider vinegar
2 tbsp whole grain mustard
1 stick unsalted butter
1 1/4 cup milk
1 cup low-fat mayonnaise
1/4 cup parsley, finely chopped
1. In a large saucepan, cover potatoes with water and bring to a boil. Add a generous amount of kosher salt and simmer over moderate heat until potatoes are fork tender, about 20 minutes. Drain potatoes.
2. In a large skillet, cook bacon over high heat until crisp, about 8 minutes. Transfer bacon to paper towel to drain. Pour off all but 2 tbsp of fat in the skillet. Return pan to heat and add onion. Cook over moderate heat until just starting to brown, 6-8 minutes. Add vinegar and mustard and cook, stirring continuously until most of the liquid has been absorbed, about 2 minutes.
3. In the same saucepan the potatoes cooked in, melt butter in milk over moderate heat. Remove from heat and press the potatoes through a ricer into the saucepan and mix well. Fold in the mayonnaise, bacon, onion mixture and parsley. Season with salt and pepper to taste.