4 strips thick-cut bacon, diced
1 red onion, peeled and thinly sliced
2 shallots, peeled and thinly sliced
1/2 cup dry red wine
1 teaspoon brown sugar
salt + pepper to taste
2 lbs. Yukon gold potatoes, peeled or unpeeled, cut into quarters
1 cup heavy cream
6 tablespoons unsalted butter, diced
1/3 cup sour cream
salt and pepper to taste
2 teaspoons fresh thyme leaves
- To make the caramelized onion and bacon jam: add the diced bacon to a large, wide skillet. Turn heat on to low and cook, stirring occasionally, until the bacon is starting to get crispy and the fat has rendered (about 15 minutes or so). Add the sliced onions and shallots to the pan and stir to coat the onions in the bacon fat. Sprinkle the onions with a tiny bit of salt, increase the heat just slightly and cook over low heat, stirring occasionally, until the onions are soft and darker in color, around 25 minutes. Increase heat to medium-low and add the red wine and brown sugar. Simmer until all the wine is cooked off and the onions are very soft and caramelized. Season to taste with salt and pepper and set aside. The onions can be made up to 3 days in advance and kept in an airtight container in the fridge.
- To make the potatoes: In a small saucepan, gently warm the cream and butter until the butter is melted. Add the caramelized onions to this mixture if you made them in advance. Keep warm.
- Place the cubed potatoes in a medium pot with 1 teaspoon of salt and cover with cold water. Bring to a simmer over medium heat and simmer until potatoes are fork-tender. Drain the potatoes in a colander and return the potatoes to the pot they were boiled in. Using a potato masher or hand mixer (I use a hand mixer), gently mash the potatoes. Add the warmed cream and butter mixture and sour cream to the potatoes and mash until smooth. Add the bacon caramelized onions, fresh thyme leaves, and salt and pepper to taste and stir until smooth. Serve immediately.