Mashed potatoes with bacon and garlic
6 servings
35 minutes
This is how they make mashed potatoes at the Moscow restaurant 800°С Contemporary Steak.
1
Make chips from bacon. Place sliced bacon on parchment on a baking sheet, cover with another sheet of parchment, place another baking sheet on top and press down. This is to keep the bacon flat. Bake at 180 degrees for 20-25 minutes. A lot of fat will drain from the chips, so they should be immediately transferred to a paper towel.
- Beef bacon: 120 g
2
Make chips from garlic. Take peeled garlic cloves, remove the core, and slice them thinly. Soak for 2.5 hours in milk to remove the garlic flavor. Dry and lightly fry in oil.
- Garlic: 30 g
- Milk: 300 ml
3
Boil the potatoes. Drain the water.
- Potato: 1 kg
4
Thoroughly mash the potatoes with a masher.
5
Melt butter in a saucepan.
- Butter: 500 g
6
Heat the milk.
- Milk: 300 ml
7
Combine butter and milk until achieving a uniform consistency.
- Butter: 500 g
- Milk: 300 ml
8
Pour the milk-cream mixture into the potatoes.
- Milk: 300 ml
- Butter: 500 g
- Nutmeg: 2 g
- Salt: to taste
- Ground black pepper: to taste
9
Periodically place the pot with potatoes on a warm stove and whisk it manually in several approaches until all lumps gradually dissolve.
10
When there are no lumps left, whip the puree with a silicone spatula — it will enrich the puree with oxygen, helping to achieve a creamy taste and creamy consistency.
11
Add barbecue sauce to the mashed potatoes and mix well.
- Barbecue sauce: 100 g
12
Then add the garlic and bacon chips. Mix again.
- Garlic: 30 g
- Beef bacon: 120 g