Slovak Classics
Rustic Mashed Potatoes With Crispy Bacon and Scallions: A Creamy Czech-Style Side Ready in 35 Minutes
Creamy, rustic mashed potatoes with crispy bacon and sautéed scallions.
Instructions
Cook the potatoes and bacon
Cut the peeled potatoes into evenly sized pieces (quarters or smaller cubes) so they cook evenly. Place them in a pot, cover with cold water and salt the water well (about 1–2 teaspoons).
Bring to a boil and cook over medium heat until tender, about 20–25 minutes depending on the size and type of potato. A fork or knife should slide in easily.
Meanwhile, prepare the bacon and scallions. Dice the bacon. Trim the scallions and slice them thinly: the white and light green parts in one pile, the dark green tops in another (you can set some aside for garnish).
Cook the diced bacon in a dry skillet over medium heat, stirring, until crisp (the bacon renders plenty of fat).
When the bacon is almost done, crisp and golden, add the white and light green parts of the scallions. Cook together for about 1 minute, just until fragrant and slightly softened. Then take the skillet off the heat.
Finish the mash
When the potatoes are tender, drain them well. Tip: if you want to use some of the cooking water, scoop out about 1/2 cup (100–150 ml) before draining.
Return the hot potatoes to the pot. Add the butter and start mashing with a potato masher or a fork.
Gradually pour in the hot milk (or cream, or the reserved hot cooking water) while you keep mashing and stirring, until you reach the texture you like: some prefer a smoother mash, others a more rustic one with small chunks. Adjust the amount of liquid to your taste.
Fold in the bacon and scallion mixture, including the rendered bacon fat, which adds great flavor.
Taste and add salt and freshly ground black pepper as needed. Stir well.
Serve
Serve the mashed potatoes right away, while they are hot.
Sprinkle with chopped chives or the reserved dark green scallion tops if you like. They are a great side for roasted meat, meatballs, schnitzel and fish, and they are also good on their own.
- 1. For a really creamy texture, use a floury potato (such as Russet) and add an extra bit of butter along with the milk or cream. At the end you can briefly whip the potatoes with a hand mixer on low speed.
- 2. You can use a regular yellow onion instead of scallions. Chop it finely and cook it in the bacon fat a little longer, until translucent and sweet.
- 3. If you like cheese, stir some shredded cheddar or Parmesan into the hot mashed potatoes.
- 4. Instead of bacon, try diced and browned smoked sausage or smoked ham for a different flavor.