Bacon, as always makes any dish special. It gives this dish that oomph and takes it from a boring mash to a really tasty one.
Ingredients:
2 large potatoes
bacon cut really fine
chives or the green part of a spring onion
1/2 to 1 cup of milk
salt to taste
1/2 cup of parmesan cheese
Method:
Boil the potatoes till soft. I did mine in a pressure cooker. For that, put the potatoes in a pressure cooker, cover with water till it just touches the top of the potato. Never fill a pressure cooker more than 3/4s of the way up with liquid. Put the lid on, and put it on the heat on the highest setting. Once it whistles lower and time for 12 - 15 mins. The very big potatoes might take 15 mins. For small ones, 10 mins should do.
Pressure cookers are dangerous and need to be handled with care so this is what I usually do when I need to open it; to release the steam you need to lift off the counterweight gradually and bleed off the steam, I usually do this by levering the weight with a fork and adjusting it to let out the steam gently or just run the sides of the cooker under water until it has suffficiently cooled down to reduce the pressure in the cooker.
Do NOT attempt to open the cooker without letting off the steam as this could result in some serious steam burns.
Remove the skin and mash with a fork in a bowl. Season with salt. Add the milk till it reaches a nice soft consistency.
Fry the bacon in a small pan. You may not need to add any oil if a lot of oil comes out. Fry till its nice and golden but just short of being crisp. The bacon should not become too hard.
Add the cooled bacon into the potato mash along with some finely chopped chives. Then add in the parmesan cheese and put the mixture in a baking dish. You can at this point, sprinkle more parmesan cheese on the top.
You can clingwrap the dish and store it in the fridge if you plan to make it later in the day..
Preheat the oven to 350F. Put the mash in the oven and leave for 30 - 45 mins, checking on it to make sure it doesn't brown too much. It will not change colour too much as I haven't put any topping on the mash.
The dish doesn't need much cooking as all the ingredients are already cooked. It just needs to be warmed through.
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| Baked Mashed Potatoes With Bacon And Chives |
Ingredients:
2 large potatoes
bacon cut really fine
chives or the green part of a spring onion
1/2 to 1 cup of milk
salt to taste
1/2 cup of parmesan cheese
Method:
Boil the potatoes till soft. I did mine in a pressure cooker. For that, put the potatoes in a pressure cooker, cover with water till it just touches the top of the potato. Never fill a pressure cooker more than 3/4s of the way up with liquid. Put the lid on, and put it on the heat on the highest setting. Once it whistles lower and time for 12 - 15 mins. The very big potatoes might take 15 mins. For small ones, 10 mins should do.
Pressure cookers are dangerous and need to be handled with care so this is what I usually do when I need to open it; to release the steam you need to lift off the counterweight gradually and bleed off the steam, I usually do this by levering the weight with a fork and adjusting it to let out the steam gently or just run the sides of the cooker under water until it has suffficiently cooled down to reduce the pressure in the cooker.
Do NOT attempt to open the cooker without letting off the steam as this could result in some serious steam burns.
Remove the skin and mash with a fork in a bowl. Season with salt. Add the milk till it reaches a nice soft consistency.
Fry the bacon in a small pan. You may not need to add any oil if a lot of oil comes out. Fry till its nice and golden but just short of being crisp. The bacon should not become too hard.
Add the cooled bacon into the potato mash along with some finely chopped chives. Then add in the parmesan cheese and put the mixture in a baking dish. You can at this point, sprinkle more parmesan cheese on the top.
 |
| Baked Mashed Potatoes With Bacon and Chives |
You can clingwrap the dish and store it in the fridge if you plan to make it later in the day..
Preheat the oven to 350F. Put the mash in the oven and leave for 30 - 45 mins, checking on it to make sure it doesn't brown too much. It will not change colour too much as I haven't put any topping on the mash.
The dish doesn't need much cooking as all the ingredients are already cooked. It just needs to be warmed through.
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