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BLT Mashed Potatoes


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  • 2 1/2 lb. russet potatoes, peeled, cut into 2 inch cubes
  • 1/4 lb. bacon, diced
  • 2 c. sliced leeks (white part only)
  • 4 T. butter, melted
  • 1/2 c. half and half, marmed
  • 4 oz. cream cheese
  • 2 T. minced oil packed sun dried tomatoes
  • 2 T. chopped fresh chives
  • 1 t. kosher salt
  • 1/8 t. cayenne pepper


Servings 6


Step 1

Boil potatoes in salted water until tender, 50-20 minutes.
Cook bacon in a saute pan until crips, then remove. Pour off all but 2 T. drippings. Saute leeks in drippings, then stir in cooked bacon.
Drain potatoes and return to the pan. Dry briefly over medium heat, stiring constantly. Mash potatoes; fold in all remaining ingredients.


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