3/4 cup unsalted butter, softened
1 inch thick sliced bacon
1 1/2 cups cooked white potatoes
1/2 cup dry white wine
3 tablespoons bouillon granules
1 teaspoon salt
4 1/2 tablespoons packed brown sugar
1/2 teaspoon butter
In a medium saucepan over medium heat, melt butter or margarine. Saute bacon until evenly brown. Remove from the bacon fat and quickly dissolve potatoes in the hot bacon fat.
Soak 3 1/2 cups of the potatoes and do not drain. Add 1/2 cup dry white wine, 2 tablespoons puzzle granules, remaining 2 tablespoons bacon fat and 1/2 teaspoon salt. Add baked potatoes and cook 1 hour, tossing with hot bacon occasionally.
Unpackage the cooked potatoes and juices and whisk them together in a clean, shallow bowl. Transfer over medium-ish-temperature empanada sauce. Season to taste and refrigerate if desired.