Mashed potatoes with bacon salt

Ingredients:

• 1350 g red-skinned potatoes, quartered
• 6 thick slices of bacon
• 1/4 cup coarse salt
• 3 tbsp (45 g) unsalted butter
• 1/2 cup whole milk

Preparation:

1. Preheat the oven to 180 degrees Celsius (350 degrees Fahrenheit). Place four slices of bacon on a rimmed baking sheet and bake for 10 minutes on each side, until golden brown and crisp. Drain on paper towels. Cool completely.
2. Prepare bacon salt: Finely chop the baked bacon in a food processor. Drain it on a paper towel and blot off any excess fat.
3. Combine the bacon and salt in a separate bowl and rub thoroughly with your fingers until smooth.
4. Bacon salt can be stored in the refrigerator in an airtight, sealed container for up to 2 weeks or in the freezer for up to 2 months.
5. Place potatoes and remaining 2 slices of bacon in a large saucepan and cover with cold water.
   
   Bring to a boil, then reduce heat to medium-low and simmer for 25 minutes, until the potatoes are tender. Drain the potatoes in a colander; discard the cooked bacon.
6. Add the butter and milk to the same pan and let the butter melt over medium heat. Return the potatoes to the pan and mash them with a potato masher or fork.
   
   Add 1 tablespoon of prepared bacon salt and stir. Transfer the potatoes to a bowl and sprinkle with additional meat salt.