Savory Avocado Wasabi Mashed Potatoes - cooking recipe

Ingredients

2 russet potatoes
4 slices thick cut bacon
4 tablespoons unsalted butter
1 shallot, thinly sliced
1/4 cup half-and-half
1 ripe mexican avocado
2 teaspoons prepared wasabi paste
1/2 teaspoon salt
1/2 teaspoon black pepper
2 green onions, thinly sliced
1/2 teaspoon black sesame seed

Preparation

Peel the potatoes, cut them into quarters then cook in boiling, salted water until they are fork tender.
While the potatoes boil, cook the bacon until crisp, drain on paper towels and chop into small pieces.
Drain the potatoes and then return them to the cooking pan. Turn the heat to low and allow the potatoes to sit in the pan until all of the visible moisture has evaporated (about 2 minutes), then remove them from the heat.
Melt the butter in a small saute pan. Thinly slice the shallot and add it to the melted butter. Cook the shallot for 5 minutes over moderate heat until it is softened and just beginning to turn light golden in color, then remove from the heat.
Add the half and half to the potatoes and mash them well with a hand masher. Remove the pit and scrape the avocado from the skin and add it directly to the potatoes, then mash again until smooth. Stir in the butter and shallots and cooked, crumbled bacon. Stir in the wasabi paste and season with salt and pepper.
Scoop the potatoes into a serving bowl and scatter the thinly sliced green onions over the top. Sprinkle the black sesame seeds over the top and serve.