Ingredients
4
4 servings
- •4 strips bacon
- •1 ½ tablespoons pure maple syrup, divided
- •2 lb russet potato, peeled and cut into 2 in pieces (5 cm)
- •cold water, for cooking potatoes
- •1 tablespoon kosher salt, divided. plus 1 1/2 teaspoons
- •⅓ cup whole milk, plus more as needed
- •⅓ cup heavy cream, plus more as needed
- •1 stick unsalted butter
Instructions
- Cook the bacon in a small nonstick skillet over medium heat, turning occasionally, until crisp, about 4 minutes. Transfer the bacon to a paper towel-lined plate with tongs to drain, reserving the bacon grease.
- Chop the bacon strips into pieces, then transfer to a small bowl and toss with ½ tablespoon of maple syrup. Set aside.
- Add the potatoes to a large pot and cover with cold water by 1 inch (2.5 cm). Add 1 tablespoon of salt. Bring to a boil over high heat, then reduce the heat to medium-low and simmer for 15 minutes, until the potatoes are easily pierced with a fork. Drain the potatoes and return to the pot.
- Add the milk, heavy cream, butter, and reserved bacon grease to a small saucepan and cook over medium-low heat until the butter melts.
- Mash the potatoes with a potato masher or ricer. Pour in the warm milk mixture and stir until smooth. Add the remaining tablespoon of maple syrup and remaining 1½ teaspoons of salt and stir to combine. Add more milk or heavy cream if the potatoes are too stiff.
- Transfer the potatoes to a large serving bowl, top with the maple-coated bacon, and serve.
- Enjoy!
Nutritional Facts
Per 4 servings
- Calories: 491
- Carbohydrate: 49g
- Fat: 24g
- Fiber: 41g
- Protein: 20g
- Sugar: 5g
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