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Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 8 |
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This is a family pleaser! Ingredients:
4 lbs white potatoes, peeled and chopped roughly |
1/2 cup unsalted butter, softened |
1 cup finely chopped onion |
1 stalk celery, finely chopped |
1 cup milk (approximately) |
6 slices bacon (fried until crisp, then crumbled) |
2 tablespoons finely chopped fresh flat leaf parsley |
salt |
fresh ground black pepper |
Directions:
1. Place chopped potatoes in a large pot, cover with lightly salted cold water and bring to a boil; cook until tender, about 20 minutes. Drain potatoes, then return to pot.
2. Meanwhile, while potatoes are boiling, heat 2 tbsp of the butter in a skillet; add chopped veggies and saute until soft, about 5 minutes.
3. Add veggies to cooked potatoes, along with the remaining butter. With a handheld potato masher, mash well.
4. Slowly add milk, mashing well until potatoes reach desired consistency.
5. Stir in crumbled bacon and parsley. Taste; add salt and pepper if needed.
6. ***Please note that this is a forgiving recipe-use the amounts of butter and milk that you wish, and adding an extra potato won't throw it off. Also, the celery adds a great flavor, but if you want to leave it out add a little extra onion to make up the difference.
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