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Bourbon Sweet Mash Potatoes
- 4lbs. Sweet Potatoes, peeled & cut into 1 1/2" chunks
- 4-6 slices thick cut bacon, chopped
- 10 sage leaves
- 1/2 Tbsp. unsalted butter
- 1/3 C. Milk
- 4 Tbsp. Brown Butter
- 1/4 C. Pikesville Rye
- 1/4 tsp. salt & pepper -to taste
- Add the potato chunks to a large pot and fully cover with cold water.
- Bring the potatoes to a boil and cook them until they are fork tender, about 20 to 30 minutes. While the potatoes are boiling, heat a large cast iron skillet over medium-low heat and add the chopped bacon. cook the bacon until it is about 3/4 of the way done, so the fat has rendered
- Remove the bacon with a slotted spoon and place it on a paper towel to drain.
- Remove about 1 tablespoon of bacon fat from the skillet and set it aside in a bowl.
- To that same skillet, add butter and heat it over medium heat. Add in the sage leaves and cook them until they are crispy, about 1 to 2 minutes per side. Remove them with a slotted spoon and place on a paper towel to drain.
- Drain the potatoes thoroughly and add them back to the pot. Mash with a fork or potato masher, then use a whisk or electric hand mixer to whip them. Once the potatoes are whipped, add in the reserved bacon fat, the milk, the bourbon and the brown butter. With the hand blender whip the potatoes again until everything is combined. Taste the potatoes and add the salt and pepper, seasoning more or less if desired.
- If you plan on serving the potatoes immediately, spread them in an oven safe dish and top them with the crispy bacon. Crumble the sage on top.
- Now if you’re plan on waiting a bit to serve them, heat the oven to 325 degrees, top the potatoes with the chopped bacon and bake for 25 to 30 minutes, remove from the oven and crumble the sage over top.