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Bacon And Buttermilk Mashed Potatoes

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  • 6 Bacon slices
  • 4 lb Russet potatoes; peeled, quartered
  • 1 c Buttermilk
  • 2 tb Butter; (1/4 stick)
  • 2 tb Chopped fresh chives or green onions


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.
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.
Serves 8.
Bon Appetit November 1994
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