Mashed Potatoes with Bacon
I created this recipe for mashed potatoes for a visitor to the website who was hoping to find a similar recipe from an old hotel in Pennsylvania that had closed down. It is very good and definitely in Pennsylvania Dutch style. He was very pleased and I hope you will be, too. The recipe can be made in any amount.
- 4 pounds white potatoes, peeled and quartered
- 1/2 cup (1 stick) unsalted butter, room temperature
- 1 small onion, finely chopped (about 1 cup)
- 1 stalk celery, finely chopped
- 6 slices bacon, fried until crisp, drained and diced
- 1 cup milk (more or less as needed)
- Salt and pepper to taste
- 2 tablespoons chopped fresh parsley
Cook potatoes in lightly salted boiling water until tender, about 20 minutes. Drain; return to pot and keep hot.
Meanwhile, heat 2 tablespoons of the butter in a skillet. Add the onions and celery and sauté until softened, about 5 minutes. Add the remaining butter to the potatoes and mash until the lumps are gone. Stir in the onions and celery. Add milk gradually, whipping well until desired consistency. Add bacon pieces and parsley; stir well. Taste for seasoning; add salt and pepper as needed. Serve immediately or keep warm, partially covered, over very low heat for up to 30 minutes, adding additional warm milk if needed before serving.