| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
November 19 |
1 |
servings |
INGREDIENTS
| 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 |
INSTRUCTIONS
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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