I’m always on the lookout for different mashed potato recipes. This one appeared in the March, 2009 edition of Bon Appetit. It has layers of flavors with the smoked Gouda cheese, bacon and tang of sour cream.
Yield: 6-8 Servings
6 slices thick-cut bacon
3 large green onions (white and pale green parts only), finely chopped
3 lbs russet potatoes, peeled and cut into 1-½ inch cubes
¾ cup sour cream
½ cup whole milk
½ stick butter
2 cups coarsely grated smoked Gouda cheese
Butter a 13x9x2 inch baking dish. Cook bacon in heavy large skillet until golden brown and crisp. Transfer to a paper towel to drain. Chop bacon. Place in medium bowl. Add green onions, toss to distribute evenly.
Place potatoes in large pot and add enough cold water to cover. Sprinkle with salt. Cover and boil with lid slightly ajar until potatoes are tender, 15-20 minutes. Drain well.
Return potatoes to pot. Cook over low heat, stirring often, until potatoes are dry and light film forms on the bottom, about 2 minutes. Add sour cream, milk and butter. Using a potato masher, mash potatoes until smooth. Stir in 1-½ cups smoked Gouda and 1 cup of the bacon mixture. Season with salt and pepper. Spread the potato mixture in prepared baking dish. Sprinkle remain ½ cup of Gouda over the top.
Preheat oven to 375 degrees F. Bake potatoes until the cheese melts and the edges of the potatoes are bubbling, about 30 minutes. Sprinkle reserved bacon mixture over the top and serve.