Bacon Rosemary Mashed Potatoes

1. 1

   Put the cubed potatoes in a pot and cover with enough salted water. Bring to a boil and cook until tender, about 30 minutes; drain. Add butter to the drained potatoes to melt; set aside.

2. 2

   While the potatoes cook, place the bacon in a large, deep skillet. Cook over medium-high heat until very crisp, about 5 minutes.

3. 3

   Transfer the bacon to paper towels to drain; let it cool and crumble. Leave 2 tablespoons of bacon drippings in the skillet and return it to the heat.

4. 4

   Cook the onion and the garlic in the bacon drippings until tender, about 4 minutes. Stir in the rosemary and cook 1 minute more.

5. 5

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

• Calories 203.66 kcal Moderate
• Protein 5.32 g Moderate
• Carbs 23.7 g Moderate
• Total Fat 9.91 g Moderate
• Saturated Fat 5.94 g High
• Trans Fat 0.0 g Low Source
• Cholesterol 25.11 mg Moderate
• Sodium 551.34 mg High
• Fiber 2.05 g Low Source
• Sugar 1.03 g Low Source
• Added Sugar 0.0 g Low Source
• Calcium 110.71 mg Low Source
• Iron 0.84 mg Low Source
• Potassium 517.11 mg Moderate
• Vitamin A 14.15 mcg_rae Low Source
• Vitamin C 0.57 mg Low Source
• Vitamin D 0.22 mcg Low Source

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Milk 🥛
• Garlic 🧄
• Onions 🧅