Mashed Potatoes with Bacon and Cheese

Original Post: https://www.evolvingtable.com/loaded-bacon-mashed-potatoes/

5 from 4 votes

Mashed Potatoes with Bacon and Cheese

Loaded with SO much flavor, you'll find the BEST Mashed Potatoes with Bacon and Cheese in this simple recipe! Boiled Yukon gold potatoes are smashed together with garlic butter, cheddar cheese, and chives for the most flavor-packed side dish.

Prep Time15

Cook Time30

Total Time45

Servings: servings

Author: London Brazil

Ingredients

6 oz. bacon about 5-6 strips
2 lbs. Yukon gold potatoes about 7-8, peeled
½ red onion finely diced
4 cloves garlic finely minced
½ cup milk regular, oat, or soy
3 Tbsp. butter melted
1 cup Cheddar cheese shredded
½ lemon juice
1 ½ tsp. salt plus more for water
½ tsp. black pepper
Parsley or chives finely chopped, optional

Instructions

Boil the Potatoes: Add potatoes to a large pot and fill with water until they are covered by at least 1-inch. Sprinkle in ½-1 teaspoon salt. Bring water to a boil. Once boiling, reduce heat to medium and continue cooking for 15-25 minutes, or until the potatoes can be easily smashed. (This cook time will depend largely on how big or small your potatoes are.)
2 lbs. Yukon gold potatoes, 1 ½ tsp. salt
Cook the Bacon and Onion: While the potatoes boil, cook whole strips of bacon in a skillet over medium-heat for 7-8 minutes, flipping halfway through. Remove from skillet and place on a paper towel-lined plate. Once cooled, cut into smaller pieces. Add 2 Tbsp. bacon grease back into the skillet along with the finely diced red onion. Cook for 2-3 minutes, or until tender. Add garlic and sauté for another 30 seconds.
6 oz. bacon, ½ red onion, 4 cloves garlic
Mash Potatoes with Onion: Remove potatoes from the pot using a slotted spoon and add to the skillet of onions. Mash using a potato masher until no large clumps remain. Add the milk, butter, cheese, lemon juice, 1 ½ tsp. salt, and black pepper. Continue mashing until your desired consistency is reached. Mix in the bacon and serve immediately with a sprinkle of finely chopped fresh parsley or chives. Enjoy!
½ cup milk, 3 Tbsp. butter, 1 cup Cheddar cheese, ½ lemon, 1 ½ tsp. salt, ½ tsp. black pepper, Parsley or chives

Video

Notes

Prep-Ahead Instructions:

You can peel the potatoes, just store them in a Ziploc bag.

Storage Directions:

Keep leftovers in an airtight container in the fridge for up to 3 to 4 days. You can either freeze single-sized portions for easy use, or place all of the cooled potatoes in a freezer-safe bag for up to 2 to 3 months. Warm loaded potatoes back up in a saucepan on the stove or in the microwave.

Recipe Tips:

Use enough. Be sure to add enough water to completely cover the potatoes.
Be picky. While milk is important, you can choose one that fits your dietary needs. Whole milk will add the most flavor, though.
Perfect balance. Yukon gold are the best of both starchy and waxy worlds.
You choose. Grab a bacon that you love without too much pepper or smoke flavor.
Mash away. Leave some chunks or work until it's creamy, it's up to you.

Nutrition