Have you ever met anyone who doesn’t like mashed potatoes? It’s my favorite side dish to go with grilled steak. It’s especially great with flank steak. This is the recipe I ALWAYS use for mashed potatoes, this time I just decided to add some bacon to dress it up – I was wowed by the combined flavor of creamy mashed potatoes and bacon. Definitely try this sometime! It’s gluten free, too!
I always make my mashed potatoes by boiling unpeeled potatoes and peeling them AFTER they are cooked. I always prefer this method vs. boiling peeled tomatoes, because I’ve never ever encountered a problem of “soupy” mashed potatoes using my method. By boiling the potatoes unpeeled, they remain pretty much whole and intact, which makes the process of draining them from all the water pretty easy and effective. If you boil peeled potatoes chunks (like most recipes suggest), potatoes tend to get much more watery and draining them could be challenging.
I love using half & half vs. milk because it makes potatoes less grainy and more creamy than if you used milk.
After you boil the unpeeled potatoes, let them cool before peeling, or run them under cold water when they are still hot and peel them while running under cold water. Mash them slightly in a large mixing bowl, using potato masher. Melt butter, add butter first and mash it in. Then, heat up half & half until hot but not boiling and add gradually (not all amount at once). Add half and half gradually, constantly mashing, until you reach the desired consistency and texture. Top mashed potatoes with chopped cooked bacon and chopped green onions!