Tuesday, May 19, 2015

The Ultimate Mashed Potatoes

The summer has officially started.  We have our first long weekend under our belts here and what a beautiful three days it was.  Not only did the weather completely cooperate, my family and I got to spend lots of BFF time with my bestie & her entire family. Fireworks, parades, and drinks on the patio until 1 am. It was perfect!

Now that it's Tuesday and life is back to normal with school and work; it got me thinking about the next long weekend. While we spend most of this past weekend in a neighbouring town, Canada Day will be spent at home with my extended family. BBQ's, lighting our own fireworks, and of course more drinks on the deck. Well, that's the plan as it sits now.  I always like to offer up a selection of goodies when it comes to the bbq portion of the festivities. And I think I've come up with a winner for this years spread - mashed potatoes in a bacon cup!  Give them a try and let me know what you think.

The Ultimate Mashed Potatoes


Ingredients:

16 slices Bacon
5 medium Potatoes
1/2 cup Sour Cream
3 tbsp Butter
1/4 cup Milk
3 cloves Garlic, pressed or minced as finely as possible
1 tbsp dried Parsley (plus more for garnish)
1 cup Sharp Cheddar, grated
Salt & Pepper

Directions:

1. Preheat your oven to 400*F. Soak 16 toothpicks in a small bowl of water while you get your bacon ready.  Cut 8 strips of raw bacon in half. Place 2 of the cut pieces in an X on the bottom of a muffin tin cup. Repeat for the next seven cups. Weave the uncut strips around the ends of the cut strips following around the sides of the muffin cup (1 strip per cup). Secure everything with 2 of toothpicks stick into the sides making an X to hold the cut pieces to the side piece. Bake for 30 minutes, ciphering out the grease every 10 minutes or so depending on how much is accumulating in the bottom of the cup, I just use a baster to suck it out.



2. While your bacon is baking.  Peel and cube the potatoes.  Boil in salted water until soft.  Drain and lightly mash.  Add the butter, sour cream, and milk and continue mashing until very smooth.  Stir in garlic, parsley, salt, and pepper until well combined.

3. Take the bacon out of the oven and remove the toothpicks and any of the remaining grease.  Fill a piping bag that has a large opening in the bottom with the mashed potatoes.  Fill each cup with the potatoes and top with the grated cheese.  Return to the oven for 5 - 10 minutes or until the cheese melts.  Carefully remove from the muffin tin, place on your serving dish and garnish with more parsley. Enjoy!





Stay Sweet!
Tammy