Asiago Whipped Potatoes with Turkey Bacon
2 pounds red potatoes
1 tablespoon olive oil
1 each large leek
5 ounces grated Asiago cheese
2 tablespoons butter
3/4 cup BUTTERBALL® Turkey Bacon
- 1.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.
- 2.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.
- 3.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.
- 4.While mashing, add salt and pepper to taste. Fold in turkey bacon.