Now you can serve this as a side dish to a barbecue, and it would be great, but it can also be a meal in itself if you are wanting a simple meal, just make a simple green salad and dinner is done.
For perfect mash I love to use a ricer, it makes sure your mash is lump free.
Either finely chop the onion or grate it.
You can also prepare this earlier, keep it refrigerated and just place it in the oven when needed, then bake it until it is heated through, the potatoes have browned and the bacon is crisp.
Here is a great side dish that your family and friends will love.
55g butter, softened
1/3 cup cream
salt and pepper, to taste
2 tablespoons minced onion
225g bacon, cut into 1cm strips
Place whole potatoes in cold water. Bring to the boil and cook for 20-30 minutes or until cooked through. I test them by piercing them with a skewer. Peel, and while still hot, push them through a ricer into a large bowl.
Mix in the butter. Whisk together the eggs and cream and mix it into the potatoes. Season with salt and pepper. Add the onion and mix thoroughly.
Place in a buttered 8 cup baking dish. Smooth the top with a knife or spatula.
Preheat oven to 190C/170C fan forced.
Stick the bacon strips into the potatoes to resemble the quills of a porcupine.
Bake in a preheated until the potatoes are browned and bacon crisp, about 30 minutes.
Serve with a mixed green salad.
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