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

Directions

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.