Pulled out a bacon swiss shroom meatloaf, was going to do mashed taters and corn. I'd cooked bacon for breakfast and had some left, was going to do bacon ranch mashed taters. Decided to use the bacon grease instead of butter--that's the only thing I can think of for how they turned out. First, they kept climbing the beaters (ok, whipped taters for you purists), then the texture was all wonky and the flavor was nasty. I'm usually a fan of bacon grease and sure thought I'd used it in mashed taters before, but maybe not. Anyone else with a similar experience? I wound up throwing a pan of tater tots in the oven for dinner.
But, apparently forgot to tell the family the mashed taters weren't good--they were sitting on the counter to go out to the chickens. My honey and son come in with plates of meatloaf, mashed taters, tater tots and corn, I just about cried as they put their corn on the mashed taters. Had to clean plates, cook up more corn......not a good night. I can't imagine why they thought I'd made two potato dishes? Thought they were just lucky I guess.