Smashed Potatoes with Bacon

Place potatoes in a large pot and cover them with water so the water just almost covers them. Now add 1 cup of liquid chicken broth. Also add salt to taste. Bring to a boil, then reduce heat to medium-low and simmer with the pot partially covered. Simmer for about 40 to 45 minutes. Add more water if needed.

While potatoes are cooking, take your bacon and shallots and cook them in a pan over medium heat with the olive oil. You want the bacon crisp and the shallots golden brown. Then drain off the grease and keep the bacon and shallots in the pan. Add your wine and cook it down over medium heat so it’s reduced by about half. Add 4 tablespoons of butter (trust me!). Now let it all come together and as the butter melts it will form a kind of bacon reduction sauce. Once it’s reduced and thickened, remove from heat and set aside.

Drain the water off of the potatoes and place them in a large bowl. Take a potato masher and whack them lightly a few times. You want them broken but not mashed, hence the term smashed. Add butter and parsley and more salt if desired and mix lightly. Now toss some bacon sauce over top. Serve with a big old smile … and 911 on speed dial.

Author: adapted from Fine Cooking/Taking On Magazines.