Chef Chris Prosperi knows his way around a potato. His latest recipe is a “mash up” of a loaded baked potato and smashed potatoes. You can take them as far as you’d like. Smash a little for lumpy potatoes or keep at it, cooking and scrapping, for a smoother, creamier mash.
ON-DEMAND: Listen to Faith and the gang rave about these potatoes on The Faith Middleton Food Schmooze®
- 1 pound potatoes (Chris uses Yukon Golds)
- 6 strips bacon chopped
- 1/4 cup olive oil
- salt to taste
- 1 cup shredded cheddar cheese
- 1/4 cup chopped scallions
- Place potatoes in a large pot with cold water to cover. Place on a burner set to high and bring to a simmer. Reduce heat and simmer until fully cooked. Drain and let sit.
- In a large skillet over medium high heat, add the bacon and cool until crisp. Then add the potatoes and the oil and mash the potatoes with a large spoon. Cook, scrapping the brown bits off the bottom of the pan and incorporate. Add the shredded cheese and scallions and mix well. Transfer to serving bowl and serve.
Tom Clarke says
Absolutely deeeeelishes, would make again. The only problem is the proportions in the recipe are incorrect. One pound of potatoes is not enough for the proportions of the other ingredients.
For two adults I used:
1 1/2 pounds of potatoes
3 strips of bacon
2 TBS of Olive Oil
1/4 cup of shredded cheese
3 TBS of scallions
Salt and white pepper to taste
Really wish you would highlight easy flavor bursting, economical, protein and veggie based meals.
Seems like everyrhing revolves around rice, bread, potatoes, and pasta.
Low carb/keto/paleo is my and most of my friend’s lives. Thank you so much for your time and consideration.
Robyn Doyon-Aitken says
Thanks for your feedback, Lea. It’s true: comfort carbs seem to be front-of-mind during these winter months, but stick with us through the seasons. Late-winter and then all through spring, we’re hosting several chefs and cookbook authors who are all about veggie-centric meals. Masters like Matt Jennings and David Tanis. Our own Chris Prosperi cooks with the seasons, too, so you can expect him to dish with Faith about all the vegetables coming out of the farms he uses for the menu at Metro Bis in the coming weeks.