What to Bring as a Guest on Thanksgiving: Asiago Whipped Mashed Potatoes with Turkey Bacon

We’ve all done it. We’ve either called the hostess asking what we should bring, or been called by everyone who’s coming to dinner. As the host/hostess your first reaction may be a heroic “Oh, you don’t have to bring anything, just you being there is enough.” FORGET the heroics. At least here at the mansion it’s one of the busiest days of the year. Cooking, greeting, trying to do it all…


When your guests ask what they should bring, go ahead and TELL THEM. You should already have your menu/list planned, so when Susie calls to ask, remember that she makes the world’s best Asiago Whipped Mashed Potatoes with Butterball Turkey Bacon and ask her to make some. It’s easy for her to make ONE side dish and it will take a LOT of the pressure off of you.

Guests – instead of offering to bring flowers, wine or nuts, offer your side dish, appetizer or dessert extraordinaire. It will be appreciated by EVERYONE in attendance and will make your hosts/hostesses day a whole lot easier.

Don’t have a “specialty”? Bring some of the Asiago Whipped Mashed Potatoes with Butterball Turkey Bacon that I mentioned and it will be a HUGE hit (just be forewarned that you’ll be asked to bring in year after year).


This all-American side dish provides unexpected flavors that will make mouths water.

Prep Time:          15 minutes

Cook Time:         15 minutes

Serves:               6 to 8 servings


2 lbs boiling potatoes, peeled, cut in half

1 tbsp olive oil

1 large leek, white part only, cut in half lengthwise and sliced thin

5 oz asiago cheese, grated

2 tbsp butter, softened

3/4 cup Butterball® Turkey Bacon, cut into 1/4-inch pieces and sautéed crisp

Salt and black pepper to taste


*Place potatoes in a pot with cold water about 1-inch over top of potatoes. Bring to a boil. Reduce heat

and simmer potatoes 10 to 15 minutes or until tender when pierced with a fork.

*Meanwhile, heat olive oil in a small skillet on medium heat. Cook and stir leeks two to three minutes or

until tender, but not brown. Remove from heat and set aside.

*Drain potatoes, reserving cooking liquid. Add grated asiago, butter and cooked leeks to potatoes.

*Mash with a potato masher until fairly smooth, adding 1/2 to 3/4 cup of the reserved cooking liquid.

While mashing, add salt & pepper to taste.  Fold in the crisp turkey bacon.

For more ideas and recipes go to Butterball.com, where you’ll find recipes for appetizers, side dishes, salads, desserts and more.


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