Ingredients
- 2 kilograms potatoes, chopped (Sebago potatoes, peeled)
- 1 garlic clove, quartered
- 1 tablespoon olive oil (extra virgin)
- 3 rashers (90 grams) bacon, chopped (middle cut, trimmed and finely chopped)
- 75 grams butter, chopped
- 1/2 cup milk, warmed
- 1 1/2 cups grated smoked cheddar cheese
- 2 green onion, finely chopped
How to Make
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Step 1: Place potato and garlic in a large saucepan and cover with water and bring to the boil over high heat and then reduce heat to medium-high and boil for 15 minutes or until tender.
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Step 2: Meanwhile, heat oil in a large frying pan over medium-high heat and cook bacon, stirring occasionally for 6 to 8 minutes or until crisp and then transfer to a plate lined with paper towel.
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Step 3: Drain potatoes and return to pan over low heat and mash until smooth and then add 50 grams butter, milk and 1 cup cheddar and mash over heat until smooth and combined and then stir in 1/2 the bacon and 1/2 the onion.
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Step 4: Transfer mash to a serving bowl and top with remaining cheddar, onion, butter and bacon and season with pepper and serve.
We hope you enjoy this recipe!
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