Bacon and Buttermilk Mashed Potatoes Recipe

Bacon and Buttermilk Mashed Potatoes Recipe

  • 6 bacon slices
  • 4 pounds russet potatoes, peeled, quartered
  • 1 cup buttermilk
  • 2 tablespoons (1/4 stick) butter
  • 2 tablespoons chopped fresh chives or green onions
  1. Cook bacon in large skillet over medium-low heat until crisp, about seven minutes. Transfer to paper towels and drain. Crumble bacon and set aside. Reserve 2 tablespoons bacon fat.
  2. Cook potatoes in large pot of boiling salted water until very tender, about 30 minutes. Drain well. Return potatoes to pot; mash. Add buttermilk, butter and reserved bacon fat; mash again. Add chives. Season with salt and pepper. Transfer to large bowl. Top with bacon.
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