Mashed ‘Taters With Bacon And Feta

It’s what’s for dinner.

Yummy.

6 Responses to “Mashed ‘Taters With Bacon And Feta”

1. Ken S, Fifth String on the Banjo of Life says:

   October 15, 2009 at 9:28 am

   Yum

2. WunderKraut says:

   October 15, 2009 at 10:16 am

   Oh
   My
   God!

   That looks amazing. Please post the how to’s!

   Also, when can we come visit you guys so you can cook for me? 🙂

3. Gary from Jersey says:

   October 15, 2009 at 3:48 pm

   Recipe. Now. Or else.

4. Mr. Bingley says:

   October 15, 2009 at 5:33 pm

   It really is quite easy and one of those “wing it” things: Just boil the spuds and drain them into a colander (I used 3 large ones). In the bottom of the still-hot pan put 3 tbsp butter, something around 3/4 cup of feta (I like feta so adjust according to your taste) and 2/3 cup of crumbled bacon (I buy big bags of it at Costco), dump the hot-but-drained spuds back on top and then top it with around 2 tbsp of grated parmesan and several grinds of black pepper. Then you put the pan back on the stove to let things meld for a minute or two with the cover on (no need to turn the stove back on; just put the pot on the still-warm burner you used to boil). Then get out the ‘tater masher and mash away, keeping the half and half handy to pour in and add what moisture you need to get to that creamy consistency.

   Thick and rich and yum.

5. Mr. Bingley says:

   October 15, 2009 at 5:34 pm

   And when I say ‘large’ spuds I mean really large; think steakhouse baked size.

6. Mark says:

   October 18, 2009 at 9:13 am

   Leave the feta, take the bacon.

   I usually smash with Yukon Gold potatoes, lots of Kerry Gold Irish butter, garlic, pepper, garlic, some grated pepper jack cheese, garlic, and maybe some garlic. Add a few splashes of cream and some garlic and you’re there.

   But I have been missing the bacon. I was blind but now I see.