Smashed Potatoes with Bacon and Parsley (ATK)

By hmp13

White potatoes can be used instead of Red Bliss, but their skins lack the rosy color of Red Bliss skins. Try to get potatoes of equal size; if that's not possible, test the larger potatoes for doneness. If only larger potatoes are available, increase the cooking time by about 10 minutes. Check for doneness with a paring knife.

Ingredients

• 6 slices bacon, halved lengthwise, then cut crosswise in 1/4-inch pieces
• 2 pounds Red Bliss potatoes (about 2 inches in diameter)
• Table salt
• 1 bay leaf
• 1 tablespoon bacon fat
• 3 tablespoons unsalted butter, melted and warm
• 1/2 cup cream cheese (4 ounces) at room temperature
• Ground black pepper
• 2 tablespoons chopped fresh parsley leaves

Preparation

Step 1

Fry bacon in medium skillet over medium heat until crisp and browned, about 8 minutes. Using slotted spoon, transfer bacon to paper towel-lined plate; reserve 1 tablespoon bacon fat.

Place potatoes in large saucepan and cover with 1 inch cold water; add 1 teaspoon salt and bay leaf. Bring to boil over high heat, then reduce heat to medium-low and simmer gently until paring knife can be inserted into potatoes with no resistance, 35 to 45 minutes. Reserve 1/2 cup cooking water, then drain potatoes. Return potatoes to pot, discard bay, and allow potatoes to stand in pot, uncovered, until surfaces are dry, about 5 minutes.

While potatoes dry, whisk melted butter, reserved bacon fat, and softened cream cheese in medium bowl until smooth and fully incorporated. Add 1/4 cup of reserved cooking water, 1/2 teaspoon pepper, parsley, and 1/4 teaspoon salt. Using rubber spatula or back of wooden spoon, smash potatoes just enough to break skins. Fold in butter/cream cheese mixture until most of liquid has been absorbed and chunks of potatoes remain. Add more cooking water 1 tablespoon at a time as needed, until potatoes are slightly looser than desired (potatoes will thicken slightly with standing). Adjust seasonings with salt and pepper; sprinkle individual servings with portion of fried bacon and serve immediately.