Bacon and Horseradish Mashed Potato was originally a side dish but has become a perfect main dish using leftovers. I use potatoes and meat leftovers in this dish. Adding horseradish is a OMG moment. The heat of the horseradish with the smooth mashed potato and the crunch of the bacon is a perfect marriage.
Bacon and Horseradish Mashed Potato
An total taste bud attack. This is a meal on its own.
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Add to CollectionServings: 6 People
Calories: 333kcal
Ingredients
- 2 kg potatoes Russet/Maris Piper
- 2 1/2 tbsp horseradish sauce
- 50 g unsalted butter
- 100 ml milk
- 12 rasher smoked back bacon
- salt to taste
- Pepper to taste
Instructions
- Give the potatoes a quick wipe over to remove any dirt and then peel.
- Chop the potatoes into a similar size so they cook at the same rate.
- Place a pan of salted water on the hob and add the potatoes. Turn the heat to medium and cook for about 15 minutes.2 kg potatoes
- Test the potatoes after 15 minutes by piercing one with a sharp knife. If the knife goes through easily and slides out easily then the potatoes are cooked.
- While the potatoes are cooking, place a frying pan on a high heat. Cut the rind off the rashers and place in the pan to render the fat. Once lovely and crispy, add the rashers and fry until cooked to your liking. Remove from the pan and place on a kitchen paper covered plate. Allow to drain before cutting up into small pieces.12 rasher smoked back bacon
- Place a colander over the sink and drain the potatoes. Leave to dry in their own steam for a few minutes and then return to the saucepan.
- Using a potato masher, start to mash the potatoes. When the mash is approaching the texture you want, add the milk slowly, then the butter, horseradish sauce and salt and pepper (coarse).2 1/2 tbsp horseradish sauce, 100 ml milk, 50 g unsalted butter
- Continue to mash until you achieve the texture and consistency you enjoy.
- Taste and add more horseradish, salt and pepper if needed.salt, Pepper
- Serve hot with the bacon sprinkled on top in individual dishes or in a large serving dish.
- Alternatively allow to cool fully and store for up to 2 days in the fridge to make later or longer in the freezer. Make sure you use an airtight container.
Nutrition
Calories: 333kcal | Carbohydrates: 60g | Protein: 8g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 21mg | Sodium: 72mg | Potassium: 1453mg | Fiber: 8g | Sugar: 4g | Vitamin A: 243IU | Vitamin C: 67mg | Calcium: 67mg | Iron: 3mg
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