There are mashed potatoes, and then there are "mashed potatoes". After you're done making these, they won't require anything else, not even butter on top, although I wouldn't put it past someone to do it...I would. These are great with meatloaf, chicken, pork. And what's not to like about mashed potatoes?
1 1/2 lbs russet or red skin potatoes 3/4 cup buttermilk
3 tbsp sour cream 3 strips bacon, cooked and crumbled
3 tbsp butter 1 tsp salt
1 tbsp dried minced onion, optional
You can either peel potatoes, or leave with skins on. Wash thoroughly and cut into large even pieces. Boil on medium in a large saucepan with 1 tsp salt added to the water, about 30-45 minutes. Drain potatoes with lid askew. Keep potatoes in pan. Add butter first and mash into potatoes until blended. Add remainder of ingredients. Taste for salt. If you like a little creamier potato, add a 1/4 cup regular milk. Bon appetit!
I used both unpeeled red skin and russet potatoes as you can see in the pictures. Some of the red is the bacon...