Mashed Potatoes with Bacon and Mustard

By lorik

Ingredients

• 4 pounds Yukon Gold potatoes, peeled and cut into 1-inch pieces
• Kosher salt
• 1/2 pound thick-cut meaty bacon, finely diced
• 1 large red onion, finely chopped
• 1/4 cup apple cider vinegar
• 2 tablespoons whole-grain mustard
• 1 teaspoon celery seeds
• 1 1/2 sticks unsalted butter
• 1 1/4 cups whole milk
• 1 cup mayonnaise
• 1/4 cup finely chopped parsley
• Freshly ground white pepper

Details

Servings 10
Cooking time 60mins
Adapted from foodandwine.com

Preparation

Step 1

In a large saucepan, cover the potatoes with water and bring to a boil. Add a generous pinch of salt and simmer over moderate heat until tender, about 20 minutes. Drain the potatoes in a colander, shaking off any excess water.

Meanwhile, in a large skillet, cook the bacon over moderately high heat, stirring occasionally, until crisp, about 8 minutes. Using a slotted spoon, transfer the bacon to paper towels to drain. Pour off all but 2 tablespoons of the fat from the skillet. Add the onion and cook over moderate heat, stirring, until just starting to brown, 6 to 8 minutes. Add the vinegar, mustard and celery seeds and cook, stirring, until most of the liquid has been absorbed, about 2 minutes.

In the large saucepan, melt the butter in the milk over moderately low heat. Press the potatoes through a ricer into the pot and mix well. Fold in the mayonnaise, bacon, onion mixture, and parsley and season with salt and white pepper. Serve right away.