Pennsylvania Dutch Bacon Mashed Potatoes
- 4 pounds white potatoes, peeled and quartered
- ½ cup (1 stick) unsalted butter, room temperature
- 1 small onion, finely chopped
- 1 stalk celery, finely chopped
- 6 slices bacon, fried until crisp, drained and diced
- 1 cup milk
- Salt and pepper to taste
- 2 tablespoons chopped fresh parsley
- Cook potatoes until tender, drain.
- Heat 2 tablespoons of the butter skillet.
- Add onions and celery, cook until soft.
- Add the rest of the butter to the potatoes and mash until smooth.
- Stir in onions and celery.
- Add milk a little at a time until creamy, you may not use it all.
- Add bacon and parsley and stir well.
- Salt and pepper to taste.
Recipe by Amish 365 at https://www.amish365.com/pennsylvania-dutch-bacon-mashed-potatoes/
3.2.2646