Bacon Rosemary Mashed Potatoes
Serves: 2
Cierra Adams
1 January 1970
Based on User reviews:
43
Spice
63
Sweetness
59
Sourness
48
mins
Prep time (avg)
5.8
Difficulty
Ingredients:
1 cup
Butter1 small
Red Onion (chopped)1 clove
Garlic (minced)1 tbsp
Rosemary (minced fresh)1 cup
Milk1
SaltDirections:
1
Place the cubed potatoes in a pot with enough salted water to cover
2
Bring to a boil, and cook until tender, about 30 minutes; drain
3
Add butter to drained potatoes to melt; set aside
4
While the potatoes are cooking, place bacon in a large, deep skillet
5
Cook over medium high heat until very crisp, about 5 minutes
6
Remove bacon to paper towels to drain; allow to cool and crumble
7
Leave 2 tablespoons bacon drippings in skillet and return it to the heat
8
Cook the onion and garlic in the bacon drippings until tender, about 4 minutes
9
Stir in the rosemary and cook for 1 minute more
10
Mash the potatoes with the melted butter
11
Mix in the crumbled bacon, the onion mixture, and milk; season with salt and pepper