1. Peel the potatoes and cut them into medium‑sized chunks. 2. Dice the bacon into small pieces. 3. Peel and finely chop the onion. 4. Place the potato chunks into a pot and cover with cold salted water. 5. Bring to a boil and cook until very soft, about 20–25 minutes. 6. Heat a skillet over medium heat. 7. Add the diced bacon and cook until crisp and golden. 8. Add the chopped onion directly into the bacon fat. Sauté until the onion becomes soft, sweet, and lightly caramelized. 9. Add hot water or broth gradually until the potatoes reach a creamy consistency. 10. Season with salt and black pepper. 11. Fold the fried bacon and onions into the mashed potatoes. 12. Taste and adjust seasoning. 13. Spoon into a warm bowl and top with extra bacon or fresh herbs. SERVING IDEAS: - Roast chicken (especially with crispy skin and simple herbs). - Pan‑seared pork chops: the smoky bacon in the potatoes complements pork beautifully. - Meatloaf: a classic, comforting combination. - Grilled or baked sausages: especially kielbasa or bratwurst. - Slow‑braised beef: like pot roast or beef stew, where the potatoes soak up the juices. - Cabbage sautéed with a little vinegar: a rustic, old‑world pairing. - Simple cucumber salad: adds a cool, crisp contrast.