These were SUCH an indulgence. I mean, potatoes! Really? From CuisineAtHome.com, from which for some reason we have a magazine page.
2.5 lb russet potatoes, peeled, cut into 2" cubes
1/4 lb bacon, diced
2 c sliced leeks (no leeks on Hatteras, I used onion)
4 tbs unsalted butter
1/2 c half & half
4 oz cream cheese
2 tbs oil-packed sun-dried tomatoes, minced
2 tbs chopped fresh chives
1 tsp kosher salt
1/8 tsp cayenne pepper
Boil potatoes in salted water until tender. Cook bacon until crisp. Remove bacon from pan and saute leeks (onion) in drippings (draining any excess).
Departing from the stated recipe here: Put all ingredients into food processor and pulse until all is incorporated.