Mashed Potatoes with Bacon Gravy

Bacon is a great way to get a full flavored gravy without pan drippings. I used homemade broth. If you use canned broth, you may want to add more seasonings, like thyme or garlic to the gravy. 

Mashed Potatoes with Bacon Gravy

4 strips bacon
2.5 lbs russet potatoes
1 lb frozen cauliflower
2 Tbsp potato starch
3 cups broth
3/4 tsp black pepper, divided
3/4 tsp salt, divided
1/4 tsp granulated garlic
1 Tbsp refined coconut oil

1. Peel and chop the potatoes. Combine the potatoes and cauliflower in a large pot with enough cold water to cover. Bring to a boil. Reduce heat and simmer until the potatoes are tender. 
2. Meanwhile, cook the bacon in a large skillet until crispy. Remove bacon from the pan, reserving the fat.
3. Whisk in the potato starch and then the broth. Add 1/2 tsp black pepper and 1/2 tsp salt. Simmer over medium low heat until thick, stirring occasionally. 
4. When the potatoes and cauliflower are tender, drain and return to the pot. Add coconut oil, 1/4 tsp black pepper, 1/4 tsp salt, 1/4 tsp granulated garlic and 2 Tbsp of the gravy. 
5. Crumble the cooked bacon and add to the mashed potatoes. Serve with the gravy.