Bacon Mashed Potatoes
4 lbs white potatoes, peeled and chopped roughly
1/2 cup unsalted butter, softened
1 cup finely chopped onion
1 stalk celery, finely chopped
1 cup milk (approximately)
6 slices bacon (fried until crisp, then crumbled)
2 tablespoons finely chopped fresh flat leaf parsley
salt
fresh ground black pepper
Please note that this is a forgiving recipe–use the amounts of butter and milk that you wish, and adding an extra potato won’t throw it off. Also, the celery adds a great flavor, but if you want to leave it out add a little extra onion to make up the difference.
Place chopped potatoes in a large pot, cover with lightly salted cold water and bring to a boil; cook until tender, about 20 minutes. Drain potatoes, then return to pot.
Meanwhile, while potatoes are boiling, heat 2 tbsp of the butter in a skillet; add chopped veggies and saute until soft, about 5 minutes.
Add veggies to cooked potatoes, along with the remaining butter. With a handheld potato masher, mash well.
Slowly add milk, mashing well until potatoes reach desired consistency.
Stir in crumbled bacon and parsley. Taste; add salt and pepper if needed.
Serves 8.
Leave a Reply