Maple Bacon Mashed Potatoes Recipe By Tasty

MAPLE BACON MASHED POTATOES RECIPE BY TASTY

Steps:

• Cook the bacon in a small nonstick skillet over medium heat, turning occasionally, until crisp, about 4 minutes. Transfer the bacon to a paper towel-lined plate with tongs to drain, reserving the bacon grease.
• Chop the bacon strips into pieces, then transfer to a small bowl and toss with ½ tablespoon of maple syrup. Set aside.
• Add the potatoes to a large pot and cover with cold water by 1 inch (2.5 cm). Add 1 tablespoon of salt. Bring to a boil over high heat, then reduce the heat to medium-low and simmer for 15 minutes, until the potatoes are easily pierced with a fork. Drain the potatoes and return to the pot.
• Add the milk, heavy cream, butter, and reserved bacon grease to a small saucepan and cook over medium-low heat until the butter melts.
• Mash the potatoes with a potato masher or ricer. Pour in the warm milk mixture and stir until smooth. Add the remaining tablespoon of maple syrup and remaining 1½ teaspoons of salt and stir to combine. Add more milk or heavy cream if the potatoes are too stiff.
• Transfer the potatoes to a large serving bowl, top with the maple-coated bacon, and serve.
• Enjoy!

BACON MASHED POTATOES

Steps:

• Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 10-15 minutes or until tender. Drain. , Transfer to a large bowl. Add the milk, mayonnaise, chives, garlic powder and pepper; mash potatoes. Stir in cheese and bacon.

CHEESY BACON MASHED POTATO BALLS & SPICED RUM-FASHIONED RECIPE BY TASTY

Steps:

• Make the rum-glazed bacon: Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.
• Add the Captain Morgan® Spiced Rum, maple syrup, and brown sugar to a small bowl and whisk until the sugar is dissolved.
• Arrange the bacon in a single layer on the prepared baking sheet and brush the rum glaze over one side. Place in the oven for 6 minutes, then flip the bacon, brush the other side with the rum glaze, and return to the oven for another 6 minutes. Continue flipping and glazing until the bacon is crisp and browned, about 15-20 minutes more. Transfer to a plate until ready to use.
• Make the mashed potato balls: Chop 6 slices of rum-glazed bacon and add to a large bowl with the mashed potatoes and green onions, and mix until well combined.
• Using a 1-tablespoon scoop with a spring release, scoop 1 tablespoon of the potato mixture into your hand. Place a cube of Monterey Jack cheese in the center, then top with another tablespoon of the potato mixture. Roll into a ball, completely encasing the cheese. Repeat with the remaining ingredients to make 12 stuffed potato balls.
• Add the bread crumbs, pepper, salt, and garlic powder to a shallow bowl and mix to combine. Beat the eggs in another shallow bowl. Add the flour to a third shallow bowl.
• Roll the potato balls in the flour, then the eggs, then coat in the bread crumbs.
• Heat the vegetable oil in a large, high-walled pan over medium-high heat until it reaches 375°F (190°C).
• Working in batches, gently add the potato balls to the hot oil and fry, turning frequently, until golden brown, 4-6 minutes. Transfer to a paper towel-lined plate to drain while you repeat with the remaining potato balls and make the Old-Fashioned.
• Make the rum Old-Fashioned: Add the granulated sugar, Captain Morgan® Spiced Rum, Angostura bitters, and 1 ice cube to a small rocks glass. Stir with a spoon until the sugar dissolves. Fill the glass with more ice and garnish with the orange peel and cherry.
• Thinly slice the remaining 2 strips of rum-glazed bacon, then sprinkle over the potato balls, along with the green onion. Serve alongside the Captain Morgan® rum Old-Fashioned.
• Enjoy!