Bacon Tomato Mashed Potatoes
User Reviews
5
Bacon Tomato Mashed Potatoes
Description
Bacon Tomato Mashed Potatoes start with boiling red-skinned potatoes until tender and roughly mashing them with gradually added chicken broth to create a chunky texture rather than completely smooth. The addition of cooked bacon combined with softened green onions and fresh chopped tomato enhances each bite with smoky, sharp, and fresh notes. Seasoning with salt and pepper rounds out the flavors.
The bacon is first cooked until beginning to crisp, then combined with green onions to soften, contributing savory depth and mild onion sweetness. Incorporating the tomato provides a touch of juiciness and bright flavor contrast to the rich bacon and creamy potatoes. The use of red potatoes or other waxy varieties supports the chunky consistency.
This side dish pairs well with various mains and the suggested dollop of sour cream adds a creamy tanginess that complements the smoky bacon. The recipe is practical to prepare ahead of time, as it can be stored refrigerated for a few days. Cooking options allow either shredding the bacon before or after cooking, based on preference.
Ingredients
- 2 ½ pounds red skinned potatoes
- 4 green onions
- 4 lices Bacon
- 1 cup chicken broth or stock
- 1 tomato chopped, ripe
- salt
- black pepper
- sour cream optional
Instructions
- Cut the potatoes into approximately one-inch pieces.
- Place the potatoes in a pot with lightly salted water.Bring to a boil and cook for 12 to 15 minutes or until tender.
- While the potatoes cook, dice the green onions and the tomato. Set them aside.
- Cook the bacon 3 to 5 minutes until it begins to crisp and has rendered most of its fat. Drain excess fat on paper towels.
- Return the bacon to the pan and add the green onions. Cook 3 to 5 minutes more until the onions are tender. Set aside.
- Drain the potatoes and return them to the pot. Start mashing the potatoes, adding about half the chicken broth. Continue mashing and gradually adding stock until the potatoes are roughly mashed and a chunky texture.
- Add the bacon, onions, and tomatoes to the potatoes. Fold together. Season with salt and pepper to taste.
- Serve with a dollop of sour cream if desired.
Notes
- Bacon can be cooked as whole strips and crumbled afterward or cut into pieces before cooking for easier mixing.
- Red potatoes are recommended for their waxy texture, but Yukon Gold or similar varieties work well too.
- This dish can be prepared two to three days in advance and stored in the refrigerator.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 146 kcal
% Daily Value*
| Serving | 1 | |
| Calories | 146kcal | 7% |
| Carbohydrates | 32g | 11% |
| Protein | 4g | 8% |
| Fat | 1g | 2% |
| Saturated Fat | 1g | 5% |
| Cholesterol | 1mg | 0% |
| Sodium | 181mg | 8% |
| Potassium | 962mg | 20% |
| Fiber | 4g | 16% |
| Sugar | 3g | 6% |
| Vitamin A | 265IU | 5% |
| Vitamin C | 23mg | 26% |
| Calcium | 29mg | 3% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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