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Ingredients
- 6 x Bacon slices
- 4 lb Russet potatoes, peeled, quartered
- 1 c. Buttermilk
- 2 Tbsp. Butter, (1/4 stick)
- 2 Tbsp. Minced fresh chives or possibly green onions
Directions
- Cook bacon in large skillet over medium-low heat till crisp, about seven min. Transfer to paper towels and drain. Crumble bacon and set aside. Reserve 2 Tbsp. bacon fat.
- Cook potatoes in large pot of boiling salted water till very tender, about 30 min. Drain well. Return potatoes to pot; mash. Add in buttermilk, butter and reserved bacon fat; mash again. Add in chives.
- Season with salt and pepper. Transfer to large bowl. Top with bacon.
- Serves 8.
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