chicken stock. in the base of a blender, combine your potatoes, garlic, butter, salt, pepper, chicken stock, and cream, and pulse until smooth. transfer to a bowl, and set aside.
slice your brussels sprouts in half, and place them in a 10 inch baking tray. pour over your olive oil and maple syrup, season with salt and pepper, and give the tray a shake to toss together. roast for 20 – 25 minutes, turning halfway through, until tender.
while the brussels sprouts are doing their thing, heat a pan over medium. fry 4 strips of bacon until nice and crispy (about 8 minutes). set aside.
heat a large pan over medium. season your 