Friday, December 14, 2012

Bacon, Horseradish, & Cheddar Mashed 'Taters

I spent early this morning the best way I could possibly imagine:  a face-full of tears, excitement, and utter exhilaration!  The Hobbit was fantastic; it was everything I hoped it would be and more.  If you are not a midnight premier kind of person and are seeing it this weekend, maybe you should make these mashed potatoes before going.  They are delicious and hearty; you won't need to fill your stomach with grossly salty, stale, movie theater popcorn.

Bacon, Horseradish, & Cheddar Mashed Potatoes
4 med potatoes (skin on), cut into large chunks
4 slices thick bacon, chopped
1/4 lb good white cheddar, shredded (I used a really high quality Welsh cheddar)
2-3 Tbsp butter
1/3-1/2 C milk
2 Tbsp prepared horseradish (more or less for taste)
salt and pepper

   Render bacon until crisp, drain.  Pour bacon fat into pot you are cooking the potatoes.
   Cover potatoes with water in a large pot.  Add about 2 tsp salt.  Bring to a boil.  Boil for 15-20 minutes, until potatoes are tender.  Drain off water, return potatoes to pot.
   Add butter and some milk.  Mash.
   Fold in cheddar and horseradish.  Add milk until the potatoes are your preferred consistency.
   Salt an pepper to taste.  Fold in bacon last (so it doesn't break up too much.)
   Serves 4.

Perfect pairing:  Bratwurst, English, or Irish sausages that have been cooked in a med-dark beer.

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