8oz bacon 12oz andoullie 3tbsp butter

1/2 cup heavy cream 1 cup milk

2 small-medium yellow onion 2-3 tbsp minced garlic 2.5 lbs russet potatoes 1 bunch green onion 1 handful parsley leaves

1/3 cup flour 1 beer Enough chicken stock to cover potatoes

Worcestershire sauce Cajun seasoning (Tony’s) Black pepper Cayenne pepper Ancho chili powder File powder Ground thyme Mustard powder Granulated garlic

Directions: Fry bacon and andouille, remove from pan

Add butter, cook onions and garlic till translucent

Add flour, cook for 3-4 minutes

Slowly add beer, stir out lumps

Add potatoes (peeled and cubed 1x1 inch)

Cover with stock, simmer till potatoes are easily smashed with spoon

Add milk and cream, mash potatoes with masher or immersion blender until desired chunkiness/ creaminess is reached.

Add back bacon and andouille, add seasonings to taste

Add chopped green onions and parsley

Serve with shredded cheese, hot sauce, and croutons or something crunchy