#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.

#2458 - White Potato Salad

(by Rachel Guarini - friend)

8 large red potatoes
2 tsp. salt
4 hard boiled eggs (peel and chop the egg whites; if you want the potato salad to be low fat, don't use the egg yolks--your choice)
1 1/2 cups light mayo
1 1/2 cups Breakstone's sour cream (light or regular)
salt and white pepper to taste
chives or green onions (chopped) - your choice of amount
celery (chopped) - your choice of amount
dried parsley for sprinkling

In a large pot add red potatoes and 2 tsp. salt--add enough water to cover potatoes. Bring to a boil, then cook potatoes until tender (about 20 minutes). Drain, rinse and cool potatoes, then dice the potatoes. Place diced potatoes in a large bowl. Add chopped eggs, mayo, and sour cream to diced potatoes--stir until mixed. Add chopped chives or chopped green onions and chopped celery--your choice of amount--stir until mixed. Add salt and white pepper to your taste--stir until mixed. If potato salad is too dry, add a little more mayo and stir again. Place potato salad in a serving bowl and sprinkle dried parsley over the top of the potato salad. Refrigerate until cold before serving.