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1
Peel potatoes.
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2
In a saucepan cover potatoes with cold water by 2 inches and simmer, covered, until very tender but not falling apart, about 20 minutes.
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3
Preheat oven to 350F.
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4
While potatoes are cooking, trim Brussels sprouts.
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5
With a paring knife cut 4 firm cup-shaped leaves from stem end of each sprout and reserve.
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6
Quarter rest of each sprout and slice thin.
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7
With a slotted spoon transfer potatoes to a colander and drain, reserving cooking water in pan, and transfer potatoes to a bowl.
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8
Add butter, salt, and pepper and with an electric mixer beat mixture until smooth.
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9
Have ready a bowl of ice and cold water and bring reserved cooking water to boil.
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10
Gently stir in reserved sprout leaves and blanch 5 seconds.
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11
Working quickly, with a skimmer or slotted spoon transfer leaves to bowl of ice and cold water.
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12
Blanch shredded sprouts 30 seconds and drain in a sieve.
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13
Beat shredded sprouts into potato puree.
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14
Transfer leaves to paper towels to drain upside down.
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15
Transfer puree to a pastry bag fitted with a 1/2-inch plain tip and pipe into upturned leave cups.
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16
Arrange filled leaf cups in a buttered shallow baking dish.
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17
Hors d'oeuvres may be prepared 3 hours ahead and chilled, covered.
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18
Sprinkle tops of hors d'oeuvres with bacon and heat in middle of oven 3 minutes, or until heated through.
