Mashed Potatoes with Bacon and Mustard

🥓INGREDIENTS:

- 4 pounds Yukon Gold potatoes, peeled and cut into 1- inch pieces
- Kosher salt
- 1/2 pound thick- cut meaty bacon, finely diced
- 1 large red onion, finely chopped
- 1/4 cup apple cider vinegar
- 2 tablespoons whole- grain mustard
- 1 teaspoon celery seeds
- 1 1/2 sticks unsalted butter
- 1 1/4 cups whole milk
- 1 cup mayonnaise
- 1/4 cup finely chopped parsley
- Freshly ground white pepper

🍳INSTRUCTIONS:

Step 1:
In a large saucepan, cover potatoes with water and bring to a boil. Add salt to taste and cook over medium heat until tender, about 20 minutes. Drain potatoes in a colander, shaking off excess water.
Step 2:
Meanwhile, in a large skillet, cook bacon over medium- high heat, stirring occasionally, until crisp, about 8 minutes. Use a slotted spoon to transfer bacon to paper towels to drain. Reserve 2 tablespoons bacon grease in the pan and pour the rest into our bacon grease container.
Step 3:
Add onion and cook over medium heat, stirring, until beginning to brown, about 6 to 8 minutes. Add vinegar, mustard, and celery seed and stir until most of the liquid is absorbed, about 2 minutes.
Step 4:
In a large saucepan, melt butter and milk over medium- low heat. Turn off heat. Use a potato press to press potatoes into the pan and stir to combine. Add mayonnaise, bacon, onion mixture, and parsley and season with salt and white pepper. Serve immediately.