Creamy Potatoes With Bacon
|Yukon gold potatoes||5 Pound, peeled and cut into 3-inch chunks|
|Thickly sliced bacon||1 Pound|
|Unsalted butter stick||2 , softened|
|Heavy cream||1 Cup (16 tbs), warmed|
|Farmer cheese||1⁄2 Cup (8 tbs)|
|Minced chives||1⁄2 Cup (8 tbs)|
|Freshly ground black pepper||To Taste|
1. Put the potato chunks in a large pot and cover with water. Add salt and bring to a boil over high heat. Simmer over moderately high heat until the potatoes are tender, about 20 minutes.
2. Meanwhile, in a large skillet, cook the bacon in 2 batches over moderate heat, turning once, until crisp, 8 to 10 minutes per batch. Transfer the bacon to paper towels to drain, then coarsely chop.
3. Drain the potatoes and return them to the pot. Shake the pot over moderately high heat for about 20 seconds to dry the potatoes. Pass the potatoes through a ricer into a large pot. Add the butter, cream, cheese, chives and bacon and stir well. Season with salt and pepper and serve.