Categories: Sides

Ingredients

• 1/2 pounds double-smoked bacon, cubed
• 2 1/2 cups half-and-half
• 1 cup unsalted butter (8 ounces)
• 5 pounds russet potatoes, peeled and cut into 1-inch pieces
• 2 tablespoons plus 1 3/4 teaspoons kosher salt, divided
• 1/2 teaspoon ground white pepper

Directions

1. Combine bacon, half-and-half, and butter in a medium saucepan. Cook over medium until butter is melted and half-and-half is just simmering, about 5 minutes. Remove from heat; cover and steep 30 minutes. Using a slotted spoon, remove bacon from saucepan, and reserve for another use.

2. While bacon steeps, place potatoes in a large pot. Add water to cover by 1 inch, and bring to a boil over medium-high. Add 2 tablespoons salt, reduce heat to medium, and simmer until tender, 20 to 25 minutes. Drain well. Press potatoes through a potato ricer back into pot. Slowly fold in bacon cream, 1/2 cup at a time. Season with white pepper and remaining 1 3/4 teaspoons salt.

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