Chicago Mash with Onion and Bacon

From Good Housekeeping Great American Classics Cookbook

4 slices bacon, chopped
1 large onion, chopped
3 pounds all-purpose potatoes, peeled and cut into 1" pieces
1 bay leaf
1/4 tsp coarsely ground black pepper
1 C milk, warmed

In 10" skillet, cook bacon over medium heat until browned. With slotted spoon, transfer bacon to paper towels to drain; crumble.

To drippings in skillet, add onion; cook, stirring occasionally, over medium heat until onion is tender, about 15 minutes.

Meanwhile, in 3-quart saucepan, combine potatoes, bay leaf, and enough water to cover; heat to boiling over high heat. Reduce heat to low; cover and simmer until potatoes are tender, about 15 minutes. Drain.

Return potatoes to saucepan. Discard bay leaf. Mash potatoes with salt and pepper. Gradually add milk; mash until smooth and well blended. Stir in onion and bacon.