Uncle David came across this recipe in the Salt Lake Tribune and thought it would be good to try for Thanksgiving dinner, so we made it and it was fabulous! This is a great recipe but, I have to add that Brent mashed the potatoes with a little cream cheese and they were the smoothest potatoes that I have ever eaten. So when attempting this recipe call Brent and see if he is available for his expert "mashing" services beforehand and enjoy!
CREAMY BACON AND SCALLION MASHED POTATOES
One 5-pound bag Yukon gold potatoes, peeled and cut into large chunks
8 strips bacon, cut into 1-inch chunks
1/2 teaspoon garlic powder
1/4 teaspoon smoked paprika
3 scallions, thinly sliced
One 8-ounce block cream cheese, room temperature
1/2 cup (1 stick) butter
1/2 cup whole or skim milk
Place potatoes in large saucepan. Cover with cold water, then set over medium-high heat. Bring to boil, then reduce heat to maintain a simmer. Cook until potatoes are tender, about 15 minutes. Drain and return to pot. While potatoes cook, heat large skillet to medium-high. Add bacon and cook until just crisp, about 10 minutes. Use a slotted spoon to transfer bacon to paper towels to drain fat. Drain off all but about 1 teaspoon of bacon fat from skillet. Return skillet to burner over low heat. Return bacon to skillet, then add garlic powder and smoked paprika. Heat for 1 minute, then remove pan from heat. Stir in scallions; set aside. When potatoes are cooked and drained, add cream cheese, butter and milk to pot. Mash until creamy and mostly smooth. Mix in bacon-scallion mixture; season with salt and pepper.