Four-Cheese Mashed Potatoes with Bacon
Our exclusive Four Cheese Mashed Potato Seasoning makes quick work out of making your best, cheesiest mashed potatoes ever, the perfect accompaniment to roast meats and fried chicken. To really take it over the top, garnish the potatoes with a crumbling of crisp cooked bacon and thinly sliced green onions. For a hearty consistency, use a potato masher and leave a few chunks; for a light, fluffy texture, press the potatoes through a ricer.
Ingredients:
- 4 bacon slices
- 4 lb. (2 kg) russet potatoes, peeled
- Kosher salt and freshly ground pepper
- 10 Tbs. (1 1/4 sticks) (155 g) unsalted butter
- 1 package Four Cheese Mashed Potato Seasoning
- 1 2/3 cups (410 ml) half-and-half, warmed
- 2 green onions, white and light green portions, thinly sliced
Directions:
In a fry pan over medium heat, cook the bacon until crisp, 6 to 8 minutes. Transfer to a paper towel–lined plate and set aside.
Put the potatoes and 2 tsp. salt in a large pot, add water to cover the potatoes by 3 inches (7.5 cm) and bring to a boil over medium-high heat. Reduce the heat to medium-low and gently cook the potatoes until they are tender when pierced with a fork, 15 to 20 minutes. Drain well.
While the potatoes are cooking, in a small saucepan over medium-low heat, combine the butter and mashed potato seasoning. Heat until the butter melts and begins to foam. Remove from the heat and let stand for 10 minutes. Set a potato ricer over the pot and pass the potatoes through in batches. Alternatively, return the potatoes to the pot and mash them with a potato masher.
Stir the butter mixture into the potatoes, then slowly stir in the warm half-and-half. Season with salt and pepper. Transfer to a warmed serving dish, crumble the bacon slices on top and garnish with the green onions. Serve immediately. Serves 10.
Williams Sonoma Test Kitchen
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