I appologize for the less than stellar photographs, but let me assure you: these pictures depict the best thing to happen to mashed potatoes since they first discovered milk and butter: cheesy bacon and sage mashed potatoes.
This was, as you might already suspect, a decadently rich dish, even without boiling the potatoes in stock as the recipe instructed. (I just used plain old water since I figured there was quite enough going on with these potatoes already.)
We peeled and chopped our potatoes, and then boiled them until cooked through. After draining the potatoes, we put them back in the pot and turned the heat back on. We stirred the potatoes for a few minutes to help dry them out before the mashing began, and then added a couple tablespoons of butter and a couple of cups of grated gouda cheese. From here on out, this was all Nathan, as he lovingly mashed the the potatoes into creamy and cheesy goodness with the electric mixer, adding a splash of warm milk to bind it all together. Meanwhile, I was frying up some crispy bacon bits and sage leaves for the garnish.
I normally find gouda to be a little overpowering with its smokiness, but the mashed potatoes definitely tempered and mellowed the cheese, and then end result was smooth and delicious. The bacon and sage added salt, color and texture to really kick things up a notch.
This was like eating an awesome stuffed baked potato, only it felt super classy instead of like something off the TGIFriday's menu. Frizzled sage leaves tend to have that effect. Plus, Nathan did a really excellent job mashing these up for optimal silk smoothness. The boy makes peerless potatoes. What more could I ask for?
No comments:
Post a Comment