Mashed Potatoes with Bacon and Mustard gluten free

Mashed Potatoes with Bacon and Mustard gluten free

Ingredients

  • 1. 4 pounds Yukon Gold potatoes, peeled and cut into 1-inch pieces
  • 2. Kosher salt
  • 3. 1/2 pound thick-cut meaty bacon, finely diced
  • 4. 1 large red onion, finely chopped
  • 5. 1/4 cup apple cider vinegar
  • 6. 2 tablespoons whole-grain mustard
  • 7. 1 teaspoon celery seeds
  • 8. 1 1/2 sticks unsalted butter
  • 9. 1 1/4 cups whole milk
  • 10. 1 cup mayonnaise
  • 11. 1/4 cup finely chopped parsley
  • 12. Freshly ground white pepper

Directions

  1. In a large saucepan, cover the potatoes with water and bring to a boil.
  2. Add a generous pinch of salt and simmer over moderate heat until tender, about 20 minutes.
  3. Drain the potatoes in a colander, shaking off any excess water.
  4. 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.
  5. Pour off all but 2 tablespoons of the fat from the skillet.
  6. Add the onion and cook over moderate heat, stirring, until just starting to brown, 6 to 8 minutes.
  7. Add the vinegar, mustard and celery seeds and cook, stirring, until most of the liquid has been absorbed, about 2 minutes.
  8. In the large saucepan, melt the butter in the milk over moderately low heat.
  9. Press the potatoes through a ricer into the pot and mix well.
  10. Fold in the mayonnaise, bacon, onion mixture, and parsley and season with salt and white pepper.
  11. Serve right away.