Corn Bread, Bacon, and Blue Cheese Mashed Potatoes
A common side dish kicked up to level 10 with sharp blue cheese, crisp bacon, and fluffy corn bread
Ingredients
- 1 batch corn bread (see my corn bread recipe)
- 10 Idaho potatoes
- Pinch salt
- 2 cups heavy cream
- 1 cup (2 sticks) unsalted butter
- 1 cup blue cheese crumbles
- 8 ounces bacon, chopped and fried crisp
- 5 scallions, chopped
- 1 tablespoon minced garlic (optional)
Cooking Steps
- First, prepare corn bread; set aside. Next, wash and peel the potatoes; cut them into small cubes. Place the potatoe cubes into a pot of cold water with a pinch of salt. Boil for 15 to 20 minutes or until tender.
- When the cubes are fully cooked, strain them from the hot water and return them to the hot pan. Add the milk, butter, and cream. Mash cubes until you have the texture you want (lumpy or smooth).
- Cut a large piece of corn bread and crumble it into the mashed potato mixture. Add salt, pepper, and parsley; mix well. Garnish each serving with a small slice of corn bread.
