3 pounds russet potatoes (about 6; peeled if desired), cut into 2-inch chunks
kosher salt and black pepper
3 ounces bacon (6 slices)
3/4 cup whole milk
8 tablespoons (1 stick) unsalted butter, cut up
4 ounces blue cheese, crumbled
Sat fat 11g
How to Make It
Place the potatoes in a large pot and add 2 teaspoons salt and enough cold water to cover. Bring to a boil. Reduce heat and simmer until the potatoes are very tender, 20 to 25 minutes. Drain and return the potatoes to the pot.
Meanwhile, in a large skillet, cook the bacon over medium heat until crisp, 5 to 8 minutes. Transfer to a paper towel-lined plate. Let cool, then crumble.
Add the milk, butter, ½ teaspoon salt, and ¼ teaspoon pepper to the potatoes and mash to the desired consistency. Fold in the bacon and top with the blue cheese.
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