Bacon Rosemary Mashed Potatoes Recipe

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 to drained potatoes to melt; 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. Stir in the rosemary and cook for 1 minute more.

Mash the potatoes with the melted butter. Mix in the crumbled bacon the onion mixture and milk; season with salt and pepper.