Fall is the time of year when maple-bacon flavors start turning up in the odd niches where pumpkin spice has already been and gone. In this case, I’ve run across a recipe that takes an old favorite and gives it a sweet-n-savoury twist.
MAPLE BACON MASHED POTATOES
Prep Time: 40 minutes
2-1/2 lbs gold potatoes, peeled and cut into chunks
3/4 cup milk
1/2 cup light cream
2 tbsp butter
1 tsp maple syrup
5 slices bacon, cooked and crumbled, reserve some for topping
salt and pepper to taste
fresh chopped chives for garnish
Bring a large pot of salted water to boil. Add potatoes and cook until a fork will easily slip into the center of a chunk of potato. This should be about 15-20 minutes.
Heat the milk, cream and butter in small saucepan over a low heat until the butter melts. Stir in the maple syrup. This may be done while the potatoes are cooking.
Drain your potatoes and return them to the pot. Using a potato masher or electric hand mixer, slowly stir in the milk mixture until potatoes are smooth and creamy.
Fold in chopped bacon. Season to taste with salt and pepper.
If you are not serving int he mixing bowl, turn the mashed potatoes out into a serving dish. Top with remaining chopped bacon and sprinkle with chives.
Serve hot. Refridgerate any leftovers.
NOTE: Potatoes, like pasta, prefer to go into boiling water rather than to be started cold. Starting your potatoes in cold water will allow the outer layers to cook more rapidly than the interior, allowing the out layers to actually cook off the chunks. While this is a great method for reducing potatoes for potato soup, it’s not so great for mashed potatoes.
I can smell this just typing about it. It sounds like a wonderful take on sweet and savoury, just in time for your holiday gatherings.