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Ingredients Jump to Instructions ↓

  1. 3 potatoes, cubed

  2. 1/4 cup butter

  3. 4 slices bacon

  4. 1 small red onion, chopped

  5. 1 clove garlic, minced

  6. 1 tablespoon minced fresh rosemary

  7. 1/2 cup milk salt and pepper to taste

Instructions Jump to Ingredients ↑

  1. 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.

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