Bacon Rosemary Mashed Potatoes

3 potatoes, cubed
2 Tbsp. Butter Olive Oil
4 slices bacon
1 small red onion, chopped
1 clove garlic, minced
2 Tbsp. Rosemary Olive Oil
1/2 c. milk
salt and pepper to taste

Place the cubed potatoes in a pot with enough salted water to cover. Bring to a boil, and cook until tender, about 30 minutes; drain. Add Butter and Rosemary Olive oil to drained potatoes; set aside. While the potatoes are cooking, place bacon in a large, deep skillet. Cook over medium high heat until very crisp, about 5 minutes. Remove bacon to paper towels to drain; allow to cool and crumble. Leave 2 tablespoons bacon drippings in skillet and return it to the heat. Cook the onion and garlic in the bacon drippings until tender, about 4 minutes. Mash the potatoes with the Butter and Rosemary oil. Mix in the crumbled bacon, the onion mixture, and milk; season with salt and pepper.

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