- 4 – 5 thick-cut bacon slices
- 1 small onion, finely chopped
- 3 cloves of finely minced garlic (can also put through a garlic press)
- 1 generous teaspoon salt
- 1 bunch fresh asparagus
- 9 – 10 medium russet or gold potatoes, about 3 pounds, peeled and quartered
- 2 cups low-fat milk
- 1 teaspoon ground black pepper
- Optional: Handful of finely chopped chives or parsley
- In a large skillet over medium heat, cook bacon until browned and crisp. Transfer to plate lined with paper towels.
- Add onion, garlic and half the salt to the pan and cook until onions are soft and garlic is fragrant, about two to three minutes. Remove from heat and set aside.
- Heat a medium pot of water to par-cook the asparagus. Trim the lower part of the stems and throw away or save for stock. Cut the rest into 1-inch long pieces and rinse thoroughly before added to the water. Cook for 5 – 8 minutes until slightly softened but not completely finished. When done, drain and set aside.
- Also put a large pot with at least four cups of water, the potatoes and a generous pinch of salt on high heat and bring to boil. Lower heat to medium and simmer potatoes until tender and starting to fall apart, about 20 to 25 minutes. Remove from heat and use a potato masher to break up most of the potatoes leaving some chunks.
- In a microwave-safe bowl, heat the milk in the microwave until hot, about 3 minutes on high. You can also heat in a small saucepan. When milk is hot, add into the potatoes. Add the onion mixture and crumble the bacon into the pot and return to heat. Simmer for 5 to 15 minutes until it thickens slightly.
- Finish with chives or parsley and serve.
This goes great with crusty bread and a nice salad. It also works well with a sandwich. You can add more vegetables if you like, along with some chicken stock. To make it thicker, add a half-cup of instant mashed potato flakes.