Love Language Mashed Potatoes
There is nothing like the smell of bacon to capture a man’s attention (or that of my children). There is nothing like mashed potatoes and cheddar cheese to make them pull up to the table with vim and vigor. My family loves mashed potatoes — and bacon and white cheddar, mushrooms and spinach. And because I love my family, I combined all of those ingredients into the most magical bowl of mashed potatoes they could have ever imagined. I’m calling them love language potatoes, because my people couldn’t stop talking about those potatoes, or praising my mad skills, and asking for second helpings.
Enjoy … and let the decadent magic begin in your kitchen!
Love Language Cheesy Mashed Potatoes
- 4-5 lbs. potatoes we used red Pontiac from our garden
- 1 lb. bacon browned and drained
- 2 Tablespoon reserved bacon drippings
- 2 cloves garlic minced
- 1 small red onion diced
- 1 cup mushrooms chopped
- 1 large handful spinach leaves chopped
- 1 Tablespoon butter
- 2 cups half and half
- 6 oz. freshly shredded Cabot White Oak Cheddar
- Kosher salt and cracked black pepper to taste
- Peel potatoes and quarter or large dice, depending on size. Add to a pot of water with 2 Tablespoons kosher salt. Bring to a boil, then reduce to a just-boiling simmer until potatoes are fork-tender.
- Fry bacon (preferably in a cast-iron skillet) until browned. Drain on paper towels. Reserve 2 Tablespoons of bacon drippings.
- In drippings and 1 Tablespoon butter, saute minced garlic, chopped mushrooms, and diced onion until translucent. Add spinach and saute a couple minutes more.
- Chop bacon and add to the skillet with vegetables. Stir to combine.
- Shred 6 oz. of Cabot White Oak Cheddar cheese.
- When potatoes are tender, drain and return to pot. Use a potato masher to smash, then return to very low heat and add half and half. Stir to combine.
- Gently fold in shredded white cheddar and vegetable bacon mixture. Season with salt and pepper to taste.