In a large skillet cook bacon over medium head until bacon is crisp. Drain bacon on paper towels, reserving 1 Tablespoon of bacon grease (drippings) in skillet. Crumble bacon (or chop) and set aside.

In a large saucepan combine the potatoes, water, and chicken bouillon. Bring to boiling; reduce heat. Cover and simmer about 15 minutes or until potatoes are very tender.

Meanwhile, cook onions in the reserved bacon grease over medium-low heat for 8-10 minutes or until tender and golden brown. Remove from skillet; set aside. Mash potatoes slightly with a potato masher (or large fork). Stir in milk, pepper, onions, and bacon; heat through. If desired, season to taste with additional pepper. Makes 6 servings.