Bacon Smashed Potatoes

4 Servings

1 1/2  pounds red skinned potatoes, whole.  Buy them all close to the same size, not real small.

1/2 pound bacon, cut into 1/2-inch pieces

2 to 3 tablespoons cider vinegar

1 teaspoon sugar

1)   Steam potatoes in a large steamer rack set over boiling water, covered, until very tender, 20 to 25 minutes.

2)   Meanwhile, cook bacon in a 12-inch heavy skillet over medium heat until crisp. Transfer bacon with a slotted spoon to paper towels to drain, reserving fat in skillet. Add 2 tablespoons vinegar, sugar, and 3/4 teaspoon each of salt and pepper to hot bacon fat, scraping up brown bits.

3)   Transfer potatoes to a baking sheet pan. Using a potato masher (not a ricer, us the old fashioned kind that has the loops .

Add vinegar mixture to potatoes and smash with a potato masher to desired texture,  Season with dill, crispy bacon, and vinegar, salt, and pepper to taste.