Ingredients
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4 lbs white potatoes, peeled and chopped roughly
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1/2 cup unsalted butter, softened
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1 cup finely chopped onion
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1 stalk celery, finely chopped
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1 cup milk (approximately)
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6 slices bacon (fried until crisp, then crumbled)
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2 tablespoons finely chopped fresh flat leaf parsley
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salt
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fresh ground black pepper
Instructions
- Please note that this is a forgiving recipe--use the amounts of butter and milk that you wish, and adding an extra potato won't throw it off.
- Also, the celery adds a great flavour, but if you want to leave it out add a little extra onion to make up the difference.
- Place chopped potatoes in a large pot, cover with lightly salted cold water and bring to a boil; cook until tender, about 20 minutes.
- Drain potatoes, then return to pot.
- Meanwhile, while potatoes are boiling, heat 2 tbsp of the butter in a skillet; add chopped veggies and saute until soft, about 5 minutes.
- Add veggies to cooked potatoes, along with the remaining butter.
- With a handheld potato masher, mash well.
- Slowly add milk, mashing well until potatoes reach desired consistency.
- Stir in crumbled bacon and parsley.
- Taste; add salt and pepper if needed.