Ingredients

[bscolumns class="one_half"]2 lbs red potatoes, cleaned and cubed 4-6 thick cut slices of bacon, chopped 2 cloves garlic, minced/grated 1/4 lb. (4 oz. carton) blue cheese crumbles 1/2 cup heavy cream, desired consistency[/bscolumns][bscolumns class="one_half_last_clear"]2 tbsp butter 6 oz. diced mushrooms 3 tbsp diced chives Salt and pepper, to taste[/bscolumns][bscolumns class="clear"][/bscolumns]

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Instructions

1. Bring a large pot of water to a boil; generously salt and add potatoes.
2. Cook until fork tender, about 12-15 minutes.
3. Meanwhile, over medium-high heat, cook the bacon about 4 minutes, add the garlic, cook another 2-3 minutes.
4. Add the mushrooms and continue cooking another 5 minutes or until the bacon is cooked and the mushrooms are soft and brown. Remove from heat.
5. When the potatoes are cooked, drain and place back in the pan or a large bowl. Add the butter, cream and some salt and pepper.
6. Rough mash using a potato masher.
7. Add the blue cheese and bacon mixture, mix to combine.
8. Stir in the chives, reserving a few as garnish.
9. Transfer potatoes to a serving bowl, garnish with the remaining chives.