These may be the best mashed potatoes I’ve ever had. Creamy, flavorful, and topped with all kinds of crunchy amazing Voodoo magic! I start with white potatoes and wood-fire them on my Traeger Grill, along with the Snake River Farms Kurobuta Bacon. Meat Church Holy Voodoo and Holy Cow are the secrets to success here. So much flavor packed into a dish that can be rather bland. No gravy required.
I served these with a gorgeous Gold Grade American Wagyu New York Strip steak from Snake River Farms. it was fantastic. If you want to try out some of the amazing products from Snake River Farms, feel free to use my discount code: 10DREAM to save 10%.
Voodoo Bacon Mashed Potatoes
Ingredients
- 5 each white potatoes
- 2 T olive oil
- 3 tsp sea salt or kosher salt divided
- 1/2 cup butter
- 3/4 cup whole milk
Crispy Voodoo Bacon Topping
- 3 slices SRF Kurobuta Bacon
- 2 tsp Meat Church Holy Voodoo seasoning
- 1/4 cup panko breadcrumbs
- 1 T butter
- 1 tsp Meat Church Holy Cow seasoning
- 1 each shallot sliced thin
- 6 each garlic cloves peeled and sliced thin
- 3 T Italian parsley chopped
- 1/4 cup kettle potato chips crushed
- 1/4 cup olive oil for frying garlic and shallots
Instructions
Potato Preparation
- Preheat your grill to 350F.
- Drizzle the potatoes with 2 T olive oil, and sprinkle with 1 tsp salt.
- Place on a sheet pan or directly on the grill grates and cook for 45-55 minutes or until cooked through, depending on the size of the potatoes.
- Remove from grill. Carefully peel the hot potatoes, and press through a potato ricer, or mash with a fork etc.
- In a large pot, heat the milk, butter and remaining 2 tsp salt.
- Bring to a simmer and add the potatoes.
- Stir together and check for seasoning.
- If desired, pulse the potato mixture a few times in a food processor for a smoother consistency.
Voodoo Bacon Topping
- Season the SRF Bacon slices on both sides with Holy Voodoo seasoning.
- Grill bacon at 350F for 15-20 minutes, on a parchment lined sheet pan or directly on the grill grates.
- Remove from grill and drain on a paper towel.
- Chop, the bacon.
- In a small cast iron pan on the stove, add 1/4 cup olive oil and the chopped garlic.
- Warm over medium heat, and fry the garlic until light golden brown, stirring occasionally.
- Remove the garlic from the oil, and drain on a paper towel.
- In the same pan of garlic infused oil, fry the sliced shallots. You can dip them in a slurry of cornstarch and water before frying for extra crispy shallots.
- Drain shallots on a paper towel.
- Reserve the garlic infused oil.
- In a small cast iron pan, add 1 T butter, the panko breadcrumbs, and Holy Cow seasoning. Cook over medium heat until golden brown and toasted.
- Remove from heat.
For serving:
- Heat a cast iron skillet and add the bacon, fried shallots, fried garlic, breadcrumbs, crushed potato chips, parsley, and 1 T of the reserved garlic oil.
- Cook together for 1-2 minutes until fragrant and warmed through.
- Spoon the potatoes into a serving dish and top with the Voodoo Bacon mixture.
- Enjoy!
