Rustic Irish Potatoes with Bacon and Leeks
Equipment
- Large pot For boiling the potatoes. A Dutch oven works perfectly.
- Large skillet or sauté pan To cook the bacon and leeks. Cast iron is ideal for even heat and deep flavor.
- Potato masher or ricer Depending on how smooth or rustic you like your mash.
- Colander For draining the potatoes.
- Wooden spoon For stirring the leeks and bacon.
- Cutting board and knife A sharp knife is important for clean leek cuts.
Ingredients
- 2 lbs Irish potatoes or Yukon Gold potatoes if you can’t find Irish ones
- 6 strips of thick-cut bacon chopped
- 2 medium leeks cleaned thoroughly and thinly sliced
- 1/2 cup whole milk or heavy cream for a richer version
- 3 tbsp unsalted butter
- Salt and freshly cracked black pepper to taste
- Fresh chives or flat-leaf parsley chopped (for garnish)
Optional: A pinch of nutmeg for subtle warmth
Instructions
Prepare the Potatoes
- Start by peeling the Irish potatoes and cutting them into large chunks. If you’re using smaller new potatoes, you can halve them. Place them in a large pot, cover with cold salted water, and bring to a boil. Simmer for about 15-18 minutes or until the potatoes are fork-tender. Drain and let them sit in the colander to steam off excess moisture.
Cook the Bacon
- While the potatoes are boiling, place the chopped bacon into a cold skillet and turn the heat to medium. Cooking bacon from a cold pan allows the fat to render slowly, resulting in crispy bits and flavorful grease—essential for the next step. Once the bacon is crispy, remove it with a slotted spoon and set aside on a paper towel-lined plate. Keep the bacon drippings in the pan.
Sauté the Leeks
- Add the sliced leeks directly to the bacon grease in the skillet. If your bacon didn’t yield much fat, add a tablespoon of butter. Sauté the leeks over medium-low heat until they’re soft and beginning to caramelize, about 7–10 minutes. Stir frequently so they don’t burn.
Mash the Potatoes
- Return the drained potatoes to the warm pot. Add butter and milk (or cream), and mash until they reach your desired consistency. For an ultra-rustic texture, mash lightly with a fork. For smoother potatoes, use a ricer or a handheld mixer. Season with salt and pepper to taste.
Combine Everything
- Fold the sautéed leeks and most of the crispy bacon into the mashed potatoes. Mix gently—just enough to distribute everything evenly. Spoon the mixture into a serving bowl and top with the remaining bacon and chopped fresh herbs.
Optional Finish
- A pat of butter melting on top and a light sprinkle of nutmeg can elevate the dish into something even more comforting.