Smoky Chipotle Bacon Mashed Potatos

• 3 pounds redskin potatos
• 2 teaspoons sea salt
• 4 strips smoked bacon, diced small
• 2-4 chipotles in adobo, minced
• 4 tablespoons butter
• 2 tablespoons bacon drippings
• 1/2 cup sour cream
• 1 bunch scallions, white and 2 inches of green, sliced
• 1 1/2 cups grated cheese of your choice
• 2 cloves garlic, minced

1. Cut potatos, unpeeled, in rough 1 1/2 inch dice. In saucepan, add enough water to cover potatos by about two inches; add salt. Bring to a boil, cover, reduce heat to medium and simmer until potatos are tender, about 15 minutes.
2. Fry bacon until crisp in a small skillet. Add minced garlic and sweat briefly. Drain. Reserve drippings.
3. When potatoes are done, drain them and add 2 tablespoons of the bacon drippings, 4 tablespoons of softened butter, sour cream and chipotles; mash with potato masher or, if you choose, a mixer. If potatos are too stiff, add a little half-and-half.
4. Fold in cheese, scallions and bacon-garlic mixture.
5. If you choose, you can serve this at this point. I prefer to put it in a casserole dish, top it with a little additional cheese, and bake it for about 15 minutes at 400, just to toast the top. My cheeses of choice for this are a mix of cheddar and Manchego.

redskin potatos, salt, bacon, chipotles, butter, bacon, sour cream, scallions, grated cheese, garlic

Taken from food52.com/recipes/2938-smoky-chipotle-bacon-mashed-potatos (may not work)