BLT Mashed Potatoes

By Bostoncook

Cuisine at Home

Ingredients

• 2 1/2 pounds russet potatoes, peeled and in 2" cubes
• 4 s bacon strips, diced
• 2 cups leeks, white only, sliced
• 1 tablespoon butter, melted
• 1/2 cup half-and-half, fat free, warm
• 4 ounces neufchatel cheese
• 2 tablespoons sun-dried tomatoes, minced
• 1 teaspoon kosher salt
• 1/8 teaspoon cayenne
• 2 tablespoons chives, minced

Details

Servings 5

Preparation

Step 1

1. Cook potatoes in boiling salted water until tender.

2. Saute bacon until crisp. Pour off all but 2 tbs drippings.

3. Saute leeks, add bacon.

4. Drain potatoes, add to pan. Dry briefly, stirring constantly. Mash and fold in all ingredients.

Notes: These were really very good - but rich, even with my attempts to lighten, which were: used 4 strips center-cut bacon, 1 tbsp butter, fat-free half and half, light cream cheese. Left out the cayenne and chives. Used a bit extra leeks and tomatoes. Really delicious - and perfect with a steak dinner.