Brændende kærlighed – Danish mashed potato with onions and bacon
The ultimate easy comforting supper! If you're feeling whacked after a long day, frozen or instant mashed potato work brilliantly (as long as you add enough butter!).
Course Main Course
Cuisine Danish, Nordic, Scandi
- 500 g potatoes
- 6 rashers of streaky bacon
- 100 ml milk
- 1 large onion
- 25 g butter
- Chopped parsley or chives to garnish
- Pickled beetroot to serve
Chop the potatoes into small chunks and pop in a pan of water to boil. Cook for 20 minutes or so until soft.
Meanwhile crack on with the topping. Gently fry the bacon slices in a little boil until crispy. Remove from the pan with a slotted spoon.
Add the sliced onions to the bacon fat and fry over a low heat until soft and golden.
Once the potatoes are soft, strain them in a colander and allow to steam dry back in the pan for a couple of minutes.
Pour the milk over the potatoes and put back over a low heat for a minute or so to gently warm the liquid. Remove from the stove, add the butter and mash until smooth and creamy. Season to taste; you won’t need much salt owing to the bacon!
Divide the mashed potatoes between two bowls then top with the bacon and onion. Garnish with a little chopped parsley or chives and serve with pickled beetroot slices.