Buttermilk adds the tang, while bacon lends crunch to this dish.
Ingredients
6 bacon slices
4 pounds russet potatoes, peeled, quartered
1 cup buttermilk
2 tablespoons (1/4 stick) butter
2 tablespoons chopped fresh chives or green onions
Directions
Cook bacon in large skillet over medium-low heat until crisp, about seven minutes. Transfer to paper towels and drain. Crumble bacon and set aside. Reserve 2 tablespoons bacon fat.
Cook potatoes in large pot of boiling salted water until very tender, about 30 minutes. Drain well. Return potatoes to pot; mash. Add buttermilk, butter and reserved bacon fat; mash again. Add chives. Season with salt and pepper. Transfer to large bowl. Top with bacon.
