Mashed Potatoes with Bacon

Peel and cube 2 pounds of Yukon Gold potatoes. Place them in a large pot and cover with cold, salted water. Bring to a boil, then reduce heat and simmer until potatoes are tender, about 15-20 minutes.

While the potatoes are cooking, fry 6 slices of thick-cut applewood smoked bacon in a skillet over medium heat until crispy. Remove bacon and let it cool, then crumble.

Drain the potatoes and return them to the pot. Add 1 cup of warmed whole milk, 4 tablespoons of unsalted butter, 1/2 teaspoon of kosher salt, and 1/4 teaspoon of freshly ground black pepper.

Use a potato masher or electric mixer to mash the potatoes until smooth and creamy. Stir in half of the crumbled bacon.

Transfer the mashed potatoes to a serving bowl and garnish with remaining bacon.