BACON ROSEMARY MASHED POTATOES

BACON ROSEMARY MASHED POTATOES

“Creamy mashed potatoes are enhanced with the rich flavors of bacon, onion, rosemary and garlic.”


3 potatoes, cubed
¼ cup butter
4 slices bacon
1 small red onion, chopped
1 clove garlic, minced
1 tablespoon minced fresh rosemary
1/2 cup milk
salt and pepper to taste


Place the cubed potatoes in a pot with enough salted water to cover. Bring to a boil, and cook until tender, about 30 minutes; drain. Add butter to drained potatoes to melt, set aside.

While potatoes are cooking place bacon in a large, deep skillet. Cook over medium-high heat until very crisp, about 5 minutes. Remove bacon to paper towels to drain, allow to cool and crumble. Leave 2 tablespoons dripping in skillet and return it to the heat.

Cook the onion and garlic in the bacon drippings until tender, about 4 minutes. Stir in the rosemary and cook for 1 minute more.

Mash the potatoes with the melted butter. Mix in the crumbled bacon, the onion mixture, and milk, season with salt and pepper.


Yield: 6 servings.