Bacon, Spinach and Cream Potatoes
This recipe creates a rich and comforting side dish featuring creamy mashed potatoes infused with crispy bacon, savory sautéed onions, and spinach. Potatoes are boiled, combined with the cooked bacon and onion mixture, wrung-out spinach, and cream, then mashed and seasoned to perfection.
Equipment
- 1 Large Pot For boiling potatoes
- 1 Small skillet For cooking bacon and onions
- 1 Potato Masher Or fork/ricer
- 1 Kitchen towel For wringing out spinach
Ingredients
Main
- 3 pounds Idaho potatoes peeled and sliced
- Salt
- Extra-virgin olive oil
- 4 strips center cut bacon chopped
- 1 medium onion quartered and thinly sliced
- 1 cup cream
- 2 boxes frozen chopped spinach defrosted and wrung out in a kitchen towel
- Salt and pepper
- 1/4 teaspoon freshly grated nutmeg eyeball it
Instructions
- Place potatoes in a pot and cover with water. Bring up to a boil, salt water and cook until tender, 12 to 15 minutes.
- To a small skillet over medium heat add a little extra-virgin olive oil and bacon and brown, 7 to 8 minutes. Add onions and cook until soft, 5 minutes more.
- Drain the potatoes and place back in the hot pot. Add bacon, onions and defrosted spinach to potatoes, mash to combine then add cream. Mash until smooth and season the mixture with salt, pepper and nutmeg.
Notes
1. Ensure potatoes are cooked until truly tender for easy mashing; starting in cold water helps them cook evenly. Mash them while still hot for best absorption of the cream. 2. Wringing out the defrosted spinach thoroughly is critical to prevent a watery end product. 3. Cook the bacon until crispy, then sauté the onions in some rendered bacon fat for maximum flavor. 4. Avoid over-mashing, which can result in a gummy texture. Mash to your preferred consistency, incorporating the bacon, onions, spinach, and cream before final seasoning. Freshly grated nutmeg adds a superior aroma.