I love the simplicity and creaminess of mashed potatoes, but hate the chore of peeling. I especially hate peeling hot potatoes (which I did for 15 years). This recipe leaves the skins on. Since I don’t need to process the potatoes with a ricer, the skins don’t get in the way. The cream cheese provides wonderfully texture; yet not as creamy as mashed potatoes. The bacon provides lots of flavor. Instead of thinning with milk, it is thinned using the potato cooking water. Overall, 4-stars. Less healthy than regular mashed potatoes; but more flavorful.
How much work? Medium.
How big of a mess? Medium.
Start time 4:00 PM. Ready at 5:00 PM.
Chris Kimball’s original recipe for is here. My descriptions of how I prepared it today are given below:
2-lbs small red potatoes
salt and pepper
1 bay leaf
6 slices bacon
4 oz cream cheese, room temperature
3 tbsp unsalted butter
2 tbsp chopped fresh parsley
- Cut cream cheese into 8 pieces and add to medium bowl allowing to come up to room temperature while the potatoes cook.
- Put potatoes in a large saucepan and fill with cold water until the potatoes are covered with 1″ water. Add 1 teaspoon salt and bay leaf. Bring to boil over high heat, then reduce heat to medium-low and simmer gently for 35-45 minutes.
- Meanwhile, cut bacon lengthwise in half, and then crosswise into 1/4-inch pieces. Fry bacon for 5 to 7 minutes in 10-inch skillet over medium burner until crispy. Use a slotted spoon to remove bacon to plate lined with paper towels. Discard all but 1 tablespoon of bacon fat and use the residual heat of the skillet to melt the butter. Empty into the medium bowl with cream cheese.
- Before draining the potatoes, remove 1/2-cup cooking water and set aside. The potatoes will be done when a paring knife inserted into potatoes meets no resistance. Drain the potatoes and discard the bay leaf. Return the potatoes to pot, and allow to sit in pot for 5 minutes, uncovered, which will allow the surfaces are dry.
- While potatoes are drying, Whisk together the cream cheese, melted butter and bacon fat until smooth and fully incorporated. Add in 1/4-cup of reserved water (not the full 1/2 cup that you set aside), chopped parsley, 1/2 teaspoon black pepper, and 1/4 teaspoon salt and stir to combine.
- Use a wooden spoon to smash potatoes just enough to break skins. Fold in the cream cheese mixture until most of the liquid has been absorbed and chunks of potato remain. Add more cooking water if needed, 1 tablespoon at a time, until the potatoes are slightly looser than ultimately desired (potatoes will thicken a little as they sit).
- Adjust salt and pepper according to taste. Stir in chopped bacon from Step 3. Serve immediately.