Categories: Potatoes, Sides

Ingredients

• 6 bacon slices
• 4 pounds russet potatoes, peeled, quartered
• 1 cup buttermilk
• 2 tablespoons (1/4 stick) butter
• 2 tablespoons chopped fresh chives or green onions

Directions

1. Cook bacon in large skillet over medium-low heat until crisp, about 7 minutes. Transfer to paper towels and drain. Crumble bacon and set aside. Reserve 2 tablespoons bacon fat.

2. 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.

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