Smoky Chipotle Bacon Mashed Potatos

1. 1

   Cut potatos, unpeeled, in rough 1 1/2 inch dice. In saucepan, add enough water to cover potatos by about two inches; add salt. Bring to a boil, cover, reduce heat to medium and simmer until potatos are tender, about 15 minutes.

2. 2

   Fry bacon until crisp in a small skillet. Add minced garlic and sweat briefly. Drain. Reserve drippings.

3. 3

   When potatoes are done, drain them and add 2 tablespoons of the bacon drippings, 4 tablespoons of softened butter, sour cream and chipotles; mash with potato masher or, if you choose, a mixer. If potatos are too stiff, add a little half-and-half.

4. 4

   Fold in cheese, scallions and bacon-garlic mixture.

5. 5

   If you choose, you can serve this at this point. I prefer to put it in a casserole dish, top it with a little additional cheese, and bake it for about 15 minutes at 400, just to toast the top. My cheeses of choice for this are a mix of cheddar and Manchego.

* Per serving · 4 servings · Values may vary.

No additional tips available.