Instructions

1. Pulse the bacon in a food processor until fine, like a bread crumb consistency.
2. Place the cooked, crumbled bacon onto paper towels, cover with another paper towel and press down until all the grease is gone.
3. Add the bacon to a small bowl with the kosher salt and mix together well until all of the bacon is worked into the salt.
4. Add the diced potatoes to a large pot and cover with cold water. Bring to a boil and then reduce to a simmer for about 15 minutes until the potatoes are tender.
5. Drain the potatoes and add to a large bowl. Mash the potatoes with a potato masher or pass through a potato ricer. Stir in the cream, 2 tablespoons of the bacon salt and fresh black pepper.
6. Test for seasonings, adding more black pepper or butter if you like and/or more bacon salt.