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Arugula Mashed Potatoes with Bacon Bread Crumbs

  • 2 1/2 Pounds-Russet Potatoes-peeled and cut into 1 inch pieces
  • 4 Tablespoons-Unsalted Butter-soften at room temperature
  • ½ Cup-Heavy Whipping Cream-room temperature
  • ¼ Cup-Sour Cream
  • 2 Teaspoons-Kosher Salt-plus extra to season breadcrumbs
  • ½ Teaspoon-Black Pepper- plus extra to season breadcrumbs
  • 2 Cups-Arugula-rough chopped
  • ½ Pound Bacon-sliced into thin strips, cooked, drained (reserve drippings)
  • 1 ½ Cups-Panko Breadcrumbs


  1. Chop bacon into small pieces and warm a sauté pan over medium heat.
  2. Add panko, bacon and about 3 tablespoons of bacon drippings.
  3. Toast stirring frequently until golden brown, remove from pan and set aside.
  4. Place potatoes in a stock pot and cover with hot water.
  5. Bring to a boil, cook for 30-45 minutes or until a knife inserted slides off easily.
  6. Potatoes should still hold shape but will mash with a little pressure, drain potatoes.
  7. Place drained potatoes and butter in a large mixing bowl.
  8. Add heavy cream, sour cream, slat/pepper and arugula.
  9. Using a potato masher begin smashing until all are incorporated.
  10. Place potatoes on a serving plate garnish with bacon breadcrumbs and serve.