#2630 - Bacon Mashed Potatoes

(by Shirley McNevich)

8 slices cooked bacon (save the grease)
2 TBSP bacon grease
4 lbs. red potatoes
1 cup milk
2 TBSP softened butter
2 TBSP chives
salt and pepper

Fry the bacon in a skillet--save 2 TBSP of the bacon grease. Place the bacon on paper towels to soak up any extra grease, then crumble the bacon. Wash the potatoes but do not peel them. Cut each potato into quarters. In a Dutch oven add the potato quarters--cover them with water and add 1 tsp. salt. Over medium heat bring to a boil--cook potatoes until fork tender, then drain the potatoes. In a large bowl add potatoes--mash with a potato masher (the skins should start breaking into smaller pieces). Add milk, butter and reserved 2 TBSP bacon grease--continue mashing with a potato masher until well mixed. Add chives, crumbled bacon and salt/pepper to your taste--stir well. If you wish, fry extra bacon and crumble it over the top of the mashed potatoes before serving.