Ingredients
6
6 servings
- •3 potatoes, cubed
- •¼ cup butter
- •4 slices bacon
- •1 small red onion, chopped
- •1 clove garlic, minced
- •1 tablespoon minced fresh rosemary
- •½ cup milk
- •salt and pepper to taste
Instructions
- 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.
Nutritional Facts
Per 6 servings
- Calories: 200
- Carbohydrate: 22g
- Fat: 11g
- Fiber: 2g
- Protein: 5g
- Sugar: 2g
Related Recipes
Garlic Mashed Potatoes
Green Onion and Bacon Mashed Potatoes
Rosemary, Bacon, and Tomato Frittata
Rosemary Potatoes with Roasted Heads of Garlic
Garlic Mashed Potatoes with Eggplant
Roasted Rosemary Onion Potatoes
Rosemary Slices
Mashed Potatoes with Herb Butter
Garlic Mashed Potatoes with Roasted Garlic Cheddar and Bacon
Vegan Mashed Potatoes
Homefried Potatoes with Garlic and Bacon
