Mustardy Mashed Potatoes with Bacon

Mustardy Mashed Potatoes 005bJazz up creamy mashed potatoes with mustard, bacon and onion, then just before serving add freshly chopped herbs for freshness. I used dill here, but parsley, mint or chives also work well.

Mustardy Mashed Potatoes with Bacon & Dill

Great served alongside pan-cooked sausages and fish or grilled steak or chops.

Serves 4

500g mashing potatoes, peeled and cut into chunks
sea salt
1 tsp olive oil
1 small red onion, finely chopped
2 rashers bacon, rind removed, diced
knob butter
½-¾ cup milk, warmed
1 tbsp wholegrain mustard
2 tbsp finely chopped dill

1              Place potatoes in a saucepan and pour over cold water to cover.  Cover, place over a medium heat and bring to the boil.
Remove lid and simmer for 20-25 minutes or until potatoes are
tender. Drain well.

2              Meanwhile, place oil, onion and bacon in a small non-stick frying pan. Place over a medium heat, cover and cook, stirring
occasionally, for 8-10 minutes or until onion is soft and translucent.

3              Add butter and some of the milk to the potatoes, mash,
adding milk to make creamy mashed potatoes.

4              Add onion and bacon mixture, mustard and dill to potatoes and mix to combine.

Happy cooking and eating.

Recipe by Rachel Blackmore

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