If you’re taking these to a big party, you are going to want to at least double if not triple the recipe. Potatoes and bacon are everyone’s favorite side dish I’m pretty sure. Whenever I make them, they are one of the very first things to go. I like to toss a little shredded cheddar in with mine just because I love cheese! You can do them just as written though and they come out absolutely delicious. I could eat the whole pan myself!
Check out what they are saying about this recipe over at Cravings Of A Lunatic:
“They were so good. I could not stop eating them. Total potato fiend over here.”
Make sure that you prepare enough because these are going to go fast!
Ingredients
3 pounds Russet Potatoes, cut into 1½ inch pieces
Water to boil
1 cup Swanson chicken broth
Himalayan Salt to taste
½ cup olive oil
1 pound shallots, peeled and thinly sliced
½ pound of Hormel bacon, cubed
½ cup dry white wine
8 tablespoons Land O’ Lakes butter, cubed, and divided
Parsley to taste
Instructions
Place potatoes in a large pot and cover so water just almost covers them, now add 1 cup of liquid chicken broth. Also add salt to taste.
Bring to a boil, then reduce to medium-low heat and simmer, partially covered. Simmer for about 40 to 45 minutes. Add more water if needed.
While potatoes are cooking, take your bacon and shallots and cook them in a pan with the olive oil. You want the bacon crisp and the shallots golden brown.
Drain them and then add back to pan.
Add your wine and cook it down over medium heat so it’s reduced by about half.
Add 4 tablespoons of butter. (trust me!)
Now let it all come together and the butter melts and it will form a kind of bacon reduction sauce. Set aside.
Drain potatoes and place in a large bowl.
Take a potato masher and whack them lightly a few times. You want them broken but not mashed, hence the term smashed.
Add butter and parsley, more salt if desired and mix lightly.
Now toss some bacon sauce over top.
Serve with a big old smile…and 911 on speed dial.
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Quick Tip: Top with your favorite shredded cheese.
Thanks again to Cravings Of A Lunatic for this amazingly tasty recipe.
