Hey y'all, it's Adrian Ashby here and what we are going to do right now is a great side dish. It's bacon mashed potatoes. Now, what I've got here, obviously, are our potatoes. My personal preference is skin on. I do, I enjoy my mashed potatoes with a little skin. We've got salt, we've got black pepper, of course we've got bacon, then we've got some milk and we've got butter. So, this is what we're going to do. We're going to take our milk, pour it in, alright. Then we've got our butter. Nothing says lovin' like butter.
Alright. So, what we want to do, is with our mega fork right here, is start mashing our way at the potatoes. We're going to first mash and then stir. So as you see, we're mashing, we're mashing. Now, these potatoes are already pre-cooked, so what I did was dice them up, put them in a pot of boiling water for about, maybe 10 to 15 minutes medium high heat and now we're ready to rock and roll. Get all the potatoes along the sides here with our mega fork. It's a labor of love, people. This is why I do it. Alright, give it a stir. Now, what we're going to do is we're going to give it a pinch of salt. A literal pinch all around, maybe just another for good luck. Alright.
And a little black pepper for extra kick. Keep it away from your nose, people. You don't want to sneeze all over your mashed potatoes. Give it a stir. Now, for the main event, our good friend bacon. We're going to get this in here like that. What we're going to do, we're going to stir. We don't want to continue to mash; we want it to be a part of the dish. So, we're stirring and we're stirring, alright. We've got our finished product here.
We've got our bacon mashed potatoes. They are nice and thick and with a great consistency, thanks to our milk and our butter. And this is an excellent side dish to pair with roasted chicken, turkey, pork chops, roast beef. Whatever you like, this is a great compliment to any meal. Hope you enjoy it. I know I will.