Of Mash. Bacon & Horseradish.

Little Autumnal Bouquet

I sit here, this chilly morning (the New York Times says its 53, my body is inclined to think it is colder) thinking about warm, rich, hearty food. In the summer, we don't eat much of that at all. In the summer I try my damnedest to avoid the stove and the oven and the extreme sport that using a chef's knife somehow becomes. But sometime in the last week, all that changed. Suddenly, the temperature dips below 55 at night and my oven, once again, becomes my best friend. My oven and that sack of potatoes that has sat, unloved, for a month or so. 

Last night we had our first real foray into the the Land Of Autumn Dinners for the year. I'd worked all day and customer after customer had been picking up big, fat, juicy D'Artagnan roasting chickens. How could, I too, not buy a big, fat, juicy chicken? I won't go on and on about these beautiful chickens, but sufficed to say, I never used to understand what Julia Child meant by a "really chickeny chicken" until I made one of these bad-ass birds.

But what to make with this beautiful chickeny chicken? Therein, lay the fun part. I had that bag of red potatoes at home that I'd bought, intending to make one last potato salad, but had just never gotten around to making. I picked up some leeks, a big ol' shallot and a really lovely butternut squash. Oh, and four hearty slices of aahhhmazing slab bacon. I really didn't know what I was going to do with the bacon at that moment...but I figured that to have it on hand could not be a bad starting point.

So, what did I make? Bacon, horseradish mashed potatoes, of course. The kind of mashed potatoes that your husband will tell you "If there was ever anything to blog about, this is it." So here I am. 

The best part about these, aside from how they taste great is that they are easy. The hardest part was cooking the bacon. I wouldn't even say there is a recipe. But I'll give you one anyway. Other plus sides? You can use the bacon fat to baste your chicken. Oh and, you'll quickly be able to regain all those pesky pounds you lost from eating only grilled vegetables and fish all summer. Yeah, I told you it was autumn. But in all seriousness, these are not everyday potatoes. I mean, they can be, but your cholesterol is your business. To balance out this super tasty, but seriously calorie intensive side dish I roasted the butternut squash with leeks, shallots and an apple. It provided a bright contrast to the richness of the potatoes. Very lovely indeed.

Bacon Horseradish Mashed Potatoes 
6 small to medium red skinned potatoes, washed & quartered
4 slices of bacon, thick cut
2 tbsp prepared horseradish
4 tbsp unsalted butter, in small, easy melting pieces
1/2 c sour cream (I told you this wasn't healthy)
salt & white pepper to taste

Place potatoes in a pot, cover with water and boil them until they are easily pierced with a knife. By easily I mean, if your finger were the knife, it could do the same. Mashed potato potatoes should be very soft!

Meanwhile, place slab bacon in a pan over medium heat and let it cook, cook, cook. Get it really crispy. I mean brown and crispy. Crispy I say! After bacon is brown and crispy(!) enough, remove to a paper towel covered plate to drain. Let bacon come to room temperature and cut into bit sized pieces, or smaller. Its up to you.

Once the potatoes are done, drain off the water, leaving potatoes in the hot pot. (This is super important as the pot will help the potatoes retain their heat). Mash the potatoes, but don't go crazy. These are good with a couple of lumps.

Stir in butter. Stir in horseradish & sour cream. Stir in cut bacon. Add salt and pepper to taste. Share potatoes with the ones you love. Sit back and wait for the big ol' kiss on the lips you are sure to receive.