The only thing that can make a garlic mashed potatoes recipe better is rosemary. Oh, and bacon (because doesn’t bacon turn everything up to eleven?). Other greens do a bang-up job transforming mashed potatoes as well.
I love bacon. For health reasons I try not to eat it often, but occasionally I’ll make a recipe that requires bacon and I’ll find half a pound of the stuff sitting in my freezer, just begging to be used. This weekend my husband mentioned bacon five or six times, which I finally realized was a covert request for the porky stuff. And who am I to deprive him? If I have to eat bacon to save my marriage, it’s a sacrifice I’m willing to make. ;)
So I had this package of bacon, but no chicken breast to wrap. What to do? I ended up doing all sorts of lovely things with it, which will probably make up the bulk of my blog posts for the next week or two.
Turns out, just about anything pairs well with bacon. I mean, seriously – the Vosges bacon candy bar is always sold out when I look for it. After a little thought, I came up with something wonderfully basic that would let the bacon shine: a garlic mashed potatoes recipe.
This recipe makes a great breakfast or dinner side, and can easily be turned into patties and fried up for bacon-potato pancakes. I like my mashed potatoes a little on the tart/sour size, but if you don’t, feel free to use an equal amount of cream cheese instead of plain yogurt. Also, be careful how much you salt these, as bacon (even the uncured stuff) will have a high salt content that you should be conscious of.
Bacon Rosemary Garlic Mashed Potatoes Recipe
Ingredients
- 1 pound yukon gold potatoes cut into 1″ cubes
- 4 slices of uncooked bacon cut into 1″ bits
- 1/4 cup diced onion (preferably young, fresh onions)
- 3 cloves of garlic
- 2 teaspoons fresh rosemary chopped (or 1 teaspoon dried rosemary, crushed to break it up)
- 1/2 cup plain yogurt at room temperature
- Salt and pepper (to taste)
Instructions
- Heat a pot of water and boil potatoes for 15 minutes, or until fork tender. In a separate pan, fry bacon until it releases most of its fat, about 5 minutes. Add in onions, garlic and rosemary, cooking until onions are soft.
- Once potatoes are cooked, mash them with your favorite mashing device. Add in plain yogurt and mix well, then add in bacon mixture and mash a bit more. Season with salt and pepper, and serve hot for instant bacon-gasm.
Nutrition
This content was originally posted on FearlessFresh.com.
