Ingredients:
Makes 6-8 servings 2 pounds boiling potatoes, peeled, cut in half 1 tablespoon olive oil 1 large leek, white part only, cut in half lengthwise and sliced thin 5 ounces asiago cheese, grated 2 tablespoons butter, softened 3/4 cup Butterball Turkey Bacon, cut into 1/4-inch pieces and sautéed crisp Salt and black pepper, to taste

Instructions:
Place potatoes in a pot with cold water about 1 inch over top of potatoes. Bring to a boil. Reduce heat and simmer potatoes 10-15 minutes or until tender when pierced with a fork. Meanwhile, heat olive oil in a small skillet on medium heat. Cook and stir leeks 2-3 minutes or until tender, but not brown. Remove from heat and set aside. Drain potatoes, reserving cooking liquid. Add grated asiago, butter and cooked leeks to potatoes. Mash with a potato masher until fairly smooth, adding 1/2 to 3/4 cup of the reserved cooking liquid. While mashing, add salt and pepper to taste. Fold in the crisp turkey bacon.