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Asiago Whipped Potatoes with Turkey Bacon
Ingredients
- 2 pounds red potatoes
- 1 tablespoon olive oil
- 1 each large leek
- 5 ounces grated Asiago cheese
- 2 tablespoons butter
- Salt
- Black pepper
- 3/4 cup BUTTERBALL® Turkey Bacon
Directions
- Place potatoes in large saucepan; cover with water 1 inch over top of potatoes. Bring to a boil. Reduce heat; simmer 10 to 15 minutes or until tender when pierced with a fork.
- Heat oil in small skillet over medium heat. Cook and stir leek 2 to 3 minutes or until tender, but not brown. Remove from heat; set aside.
- Drain potatoes, reserving cooking liquid. Add cheese, butter and cooked leek to potatoes. Mash with potato masher until fairly smooth, adding 1/2 to 3/4 cup of reserved cooking liquid for desired consistency.
- While mashing, add salt and pepper to taste. Fold in turkey bacon.
