Home > German-Inspired Mashed Potatoes with Bacon and Mustard

German-Inspired Mashed Potatoes with Bacon and Mustard

Yield: 20-25
INGREDIENTS	OUNCES	STANDARD
Russet Potatoes – peeled, cubed (1-inch thick)	64	8 cups
Bacon – finely chopped	8	1 cup
Onion – red, finely chopped	2	1 cup
Apple cider vinegar	1	2 Tbsp
Mustard – whole grain	2	4 Tbsp
DFA Speed Scratch Potato Base	14	1 3/4 cups

Boil potatoes in a large pot of water until tender, about 20 minutes.
While potatoes boil, heat a large sauté pan over medium-high heat. Add chopped bacon and cook until crispy, stirring occasionally to avoid burning, about 6–8 minutes. Remove all but 2 Tbsp of the rendered fat from the pan. Add red onion and sauté until translucent. Add apple cider vinegar and whole grain mustard and simmer until liquid is absorbed, about 1–2 minutes.
Drain potatoes in a colander and shake off excess water. Mash potatoes as desired (mixer, ricer, masher, etc.)
Heat DFA Speed Scratch Potato Base in a small pot. Then, combine with the mashed potatoes and hot bacon and onion mixture. Serve immediately or hold for service.