3 slices bacon
2 pounds russet potatoes, peeled and quartered
1/2 cup buttermilk
1 tablespoon fresh chives or scallion tops, chopped
Saute bacon in a heavy nonstick skillet over medium heat 4 to 5 minutes, or until crisp. Transfer to paper towels and drain, reserving 1 1/2 teaspoons drippings. Crumble bacon and set aside. Cook potatoes in a large pot of boiling salted water about 30 minutes, or until very tender. Drain well. Return potatoes to pot. Add buttermilk, reserved bacon and drippings and salt and pepper to taste. Mash and add chives. Serve hot.
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