Ingredients

Bacon – 6 Slices

Red-Skinned Potatoes – 5 Cups; sliced (5 medium)

Water – 3 Cups

Instant Chicken Bouillon Granules – 1 Tablespoon

Onions – 3 medium; cut into very thin wedges

Milk – 2 Cups

Ground Black pepper (optional)

Crumbled crisp-cooked bacon (optional)

Preparation

  1. In a large skillet cook the 6 slices of bacon over MEDIUM heat until crisp
  2. Remove bacon and drain on paper towels, reserving 1 Tablespoon drippings in skillet
  3. Crumble bacon;set aside
  4. In a large saucepan combine potatoes, water, and bouillon granules
  5. Bring to boil; reduce heat
  6. Simmer, covered, about 15 minutes or under potatoes are very tender
  7. Meanwhile, add onions to the reserved bacon drippings
  8. Cook over medium-low head for 8-10 minutes or under tender and golden; stirring occasionally
  9. Remove from heat
  10. Mash potatoes slightly with a potato masher
  11. Stir in milk, 1/4 teaspoon of pepper, the reserved bacon and onions; heat through
  12. If desired, season to taste with additional pepper and garnish with extra crisp-cooked bacon and reserved sautéed onions.