Mashed Potatoes with Bacon and Cheese
User Reviews
5
-
Prep Time
15 mins
-
Cook Time
30 mins
-
Total Time
45 mins
-
Servings
8 servings
-
Calories
289 kcal
-
Cuisine
American, gluten-free
Mashed Potatoes with Bacon and Cheese
Description
The Yukon gold potatoes are boiled in salted water until tender enough to mash. In parallel, bacon strips are cooked until crispy, then chopped, and the rendered bacon fat is used to sauté finely diced red onion and minced garlic. The potatoes are then mashed together with the cooked onion mixture, milk, and melted butter until mostly smooth with the option for some lumps. Cheddar cheese and lemon juice are mixed in for richness and a touch of acidity. Crispy bacon pieces are folded through to add texture and smoky notes.
This dish combines creamy potatoes with aromatic onion and garlic, sharp cheese, and salty bacon. It pairs well with many main courses due to its comforting flavor and texture.
Potatoes can be peeled and stored ahead; leftovers keep well refrigerated for 3-4 days or frozen up to 2-3 months. Reheat gently to maintain texture.
Ingredients
- 6 oz. Bacon about 5-6 strips
- 2 lbs. potato about 7-8, peeled, Yukon gold variety
- 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 finely chopped, optional, or chives
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.)
- 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.
- 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!
Notes
- Potatoes can be peeled in advance and stored in a sealed bag before cooking.
- Leftover mashed potatoes keep in the fridge for 3 to 4 days or can be frozen up to 2 to 3 months.
- Reheat leftovers gently on the stove or microwave to preserve creaminess.
- Use enough water to cover potatoes fully when boiling for even cooking.
- Choose milk type to suit dietary preferences; whole milk enhances richness.
- Yukon gold potatoes offer a balanced starchy and waxy texture ideal for mashing.
- Select bacon without overpowering smoke or pepper to suit your taste.
- Mash to desired consistency, either creamy or with some texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 289 kcal
% Daily Value*
| Calories | 289kcal | 14% |
| Carbohydrates | 24g | 8% |
| Protein | 9g | 18% |
| Fat | 18g | 28% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 40mg | 13% |
| Sodium | 642mg | 27% |
| Potassium | 569mg | 12% |
| Fiber | 3g | 12% |
| Sugar | 3g | 6% |
| Vitamin A | 324IU | 6% |
| Vitamin C | 27mg | 30% |
| Calcium | 145mg | 15% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
