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    Emeril's Kicked Up Bacon-Cheese Mashed Potatoes

    Source of Recipe

    Emeril Lagasse, 2001

    List of Ingredients

    4 baking potatoes, like russets, about 3 pounds, peeled and cut into 1-inch pieces
    1 3/4 teaspoons salt
    1/2 cup heavy cream
    4 tablespoons butter
    1/4 teaspoon ground black pepper
    8 slices bacon, cooked crisp and crumbled
    1/2 pound sharp cheddar, grated
    1/4 cup sour cream
    1/4 cup chopped fresh chives
    Freshly ground black pepper

    Recipe

    Place the potatoes and 1 teaspoon salt in a heavy 4-quart saucepan and cover with water by 1-inch. Bring to a boil. Reduce the heat to a simmer and cook until the potatoes are fork tender, about 20 minutes. Drain in a colander and return to the cooking pot. Add the cream, butter, remaining 3/4 teaspoon salt, and black pepper. Place the pan over medium low heat and mash with a potato masher to incorporate the ingredients and achieve a light texture, about 4 to 5 minutes. Add the bacon, grated cheese, sour cream, and chopped chives and stir until thoroughly combined. Season, to taste.
    Serve immediately.


 

 

 


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