Mashed potatoes are a Thanksgiving ‘must-have’. Somebody usually brings this dish to the dinner as it saves the cook a good deal of time with one less thing to do. So, if you are going to make a mash potato contribution you have to start with real Long Island potatoes. There really isn’t any other option (IMHO).
- 6 to 8 nice LI potatoes
- 1 rasher of bacon
- 1 medium yellow onion finely diced
- 4 tbsp butter (the real stuff… no margarine here)
- 1/3 cup or so of Half and Half (the real stuff… no non-dairy fat free foo foo franken-substitutes)
- Scallion greens
- Sea salt
Put the potatoes in a pot of lightly salted water to boil. Dice the bacon and cook over a low heat to render it down. Then, toss in the diced onion. Saute till browned. Transfer this into a large bowl.
When the potatoes are fork-tender, transfer them to this bowl. Add the butter and a little of the half and half ad start mashing. As you mash, add the remaining half and half.
Don’t mash these potatoes too smoothly… think of making a more ‘rustic’ consistency. When you’re happy with the results you’ve achieved, transfer the mashed potatoes to their serving bowl. Using scissors cut some scallion greens over them to garnish.
Now get going… you’ve got a dinner to get to!