Ingredients

• 4 slices bacon
• 3 large yukon gold potatoes, peeled and chopped (about 4 cups)
• 2 teaspoons kosher salt
• 2/3 cup buttermilk
• 2 tablespoons unsalted butter

Preparation

1. Place the chopped potatoes and salt in a pot and cover with water. Bring to a boil, reduce heat to medium, and cook the potatoes until fork tender, about 5-10 minutes.

2. While the potatoes are cooking, lay the bacon in a skillet over low heat and cook until crispy, about 10 minutes. Remove to a paper towel to blot out any excess grease, then chop or crumble into small pieces.

3. Heat the buttermilk and butter in a saucepan until warm and the butter is melted.

4. Place all the ingredients in a large bowl and whip with an electric mixer until fluffy and creamy adding more buttermilk if needed.