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Voodoo Bacon Mashed Potatoes

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Course Side Dish
Cuisine American
Servings 8 people

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!
Keyword Meat Church, recipe, side dish