| 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 Converted by MC_Buster. Converted by MM_Buster v2.0l.
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