Bacon definitely seems to occupy a larger spot in Mennonite and broader Pennsylvania Dutch culinary culture than it does in Old Order Amish kitchens. This recipe comes from a Mennonite woman in central Pennsylvania were old Dutch cooking customs still old sway. This really seems like a fascinating spin on traditional mashed potatoes, not just with the bacon but with the added crunch of onion and celery.
Reader recipe tester, Barbara, tried it out for us and had this to say:
We were very pleasantly surprised with the taste and texture of this potato dish. Kind of skeptical about having celery mixed in. However, it was very tasty, and we liked the chopped cooked onion and bacon also. What doesn’t go well with bacon! Dinner was a hit with peas, tenderized pork loin and gravy, and those yummy 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.