Mashed Potatoes with Bacon and Mustard

1. 1

   In a large saucepan, cover the potatoes with water and bring to a boil.

2. 2

   Add a generous pinch of salt and simmer over moderate heat until tender, about 20 minutes.

3. 3

   Drain the potatoes in a colander, shaking off any excess water.

4. 4

   Meanwhile, in a large skillet, cook the bacon over moderately high heat, stirring occasionally, until crisp, about 8 minutes.

5. 5

   Using a slotted spoon, transfer the bacon to paper towels to drain.

6. 6

   Pour off all but 2 tablespoons of the fat from the skillet.

7. 7

   Add the onion and cook over moderate heat, stirring, until just starting to brown, 6 to 8 minutes.

8. 8

   Add the vinegar, mustard and celery seeds and cook, stirring, until most of the liquid has been absorbed, about 2 minutes.

9. 9

   In the large saucepan, melt the butter in the milk over moderately low heat.

10. 10

    Remove from the heat.

11. 11

    Press the potatoes through a ricer into the pot and mix well.

12. 12

    Fold in the mayonnaise, bacon, onion mixture, and parsley and season with salt and white pepper.

13. 13

    Serve right away.

* Per serving · 4 servings · Values may vary.