Colcannon

3 slices bacon

2 pounds russet potatoes, peeled and cut into chunks

1/4 cup milk, warmed

2 tablespoons butter

1/2 teaspoon salt

1/4 teaspoon ground black pepper

2 tablespoons minced fresh parsley

Place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on a paper towel-lined plate. Crumble the bacon and set aside.

Place the potatoes into a large pot and cover with salted water. Bring to a boil, then reduce heat to medium-low, cover, and simmer until tender, about 20 minutes. Drain and allow to steam dry for a minute or two.

Place the potatoes into a large bowl, and add milk, butter, 1/2 teaspoon of salt, and 1/4 teaspoon of pepper. Mash the potatoes with an electric mixer until smooth and creamy. Stir in the crumbled bacon, and parsley until well combined.