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Burning Man Recipes: Bacon Burner Mashed Potatoes
Despite best intentions, the feeding frenzy over at Y Combinator (which reminds me...I need to post my top ten list!) kept me from posting the fan favorite recipes from Open Kitchen Camp. But if you're headed to Burning Man tomorrow, there's one recipe you'll want to make ahead of time - and that's Bacon Burner Mashed Potatoes.
Boiling potatoes on the playa is nigh-impossible. Something about altitude and desert conditions...but if you just take an hour to prep these mashed potatoes at home, you'll be camp hero. Read on for playa-specific cooking tips.
Ingredients
15 pounds of peeled, cut potatoes (preferably Yukon Golds, though other types will do)
4 pounds of bacon (hickory smoked adds a nice touch)
2 pounds of butter, room temperature
2 cups of half-and-half
sea salt and pepper to taste
Instructions
AT HOME: Fill a large stewpot half full of water and bring to a rapid boil. Note that if you're making this dish at full quantity, you will need two pots of boiling water.
Add your potatoes and half-cover. Let boil for 20 minutes, or until potatoes feel soft enough to eat when poked with a fork.
Drain water and discard. Add half of your dairy ingredients and a first round of seasonings. Mash until dairy is just mixed in. Taste and let your palate guide you as to how much more you want to put in. Mix in dairy and seasoning until it tastes good enough to serve as normal mashed potatoes. Just be careful not to overmash as you're mixing, or the potatoes will get gluey.
Scoop your finished potatoes into freezer ziplocs and make flat packs. Freeze them, along with the uncooked bacon. They will serve well to keep your cooler cold, and will stay frozen several days.
IN THE DESERT: When you're ready to serve this meal, let the potatoes