- 3 potatoes, cubed
- 1/4 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 the 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 bacon drippings 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.
04/09/2017
recipepes.com
Bacon Rosemary Mashed Potatoes, recipe
PT15M
PT1H
5
455 calories
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