by Kayb
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Kayb's Notes:
Expand3 pounds redskin potatos Ask a question about this ingredient
2 teaspoons sea salt Ask a question about this ingredient
4 strips smoked bacon, diced small Ask a question about this ingredient
2-4 chipotles in adobo, minced Ask a question about this ingredient
4 tablespoons butter Ask a question about this ingredient
2 tablespoons bacon drippings Ask a question about this ingredient
1/2 cup sour cream Ask a question about this ingredient
1 bunch scallions, white and 2 inches of green, sliced Ask a question about this ingredient
1 1/2 cup grated cheese of your choice Ask a question about this ingredient
2 cloves garlic, minced Ask a question about this ingredient
Cut potatos, unpeeled, in rough 1 1/2 inch dice. In saucepan, add enough water to cover potatos by about two inches; add salt. Bring to a boil, cover, reduce heat to medium and simmer until potatos are tender, about 15 minutes.
Ask a question about this stepFry bacon until crisp in a small skillet. Add minced garlic and sweat briefly. Drain. Reserve drippings.
Ask a question about this stepWhen potatoes are done, drain them and add 2 tablespoons of the bacon drippings, 4 tablespoons of softened butter, sour cream and chipotles; mash with potato masher or, if you choose, a mixer. If potatos are too stiff, add a little half-and-half.
Ask a question about this stepFold in cheese, scallions and bacon-garlic mixture.
Ask a question about this stepIf you choose, you can serve this at this point. I prefer to put it in a casserole dish, top it with a little additional cheese, and bake it for about 15 minutes at 400, just to toast the top. My cheeses of choice for this are a mix of cheddar and Manchego.
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