Shelly's Recipe

BACON AND BUTTERMILK MASHED POTATOES

Category: Mashed Potatoes

6 bacon slices, cooked and crumbled, reserve 2 tbsp bacon fat
4 lb russet potatoes, peeled, quartered
1 cup buttermilk
2 tbsp butter and chopped chives or green onions

Cook potatoes in 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.