If you are craving something cozy, flavorful, and downright irresistible, this Mashed Potatoes with Bacon and Cheese Recipe is exactly what you need. Creamy Yukon gold potatoes meet the smoky crunch of bacon, the sharpness of cheddar cheese, and a touch of zesty lemon to brighten every bite. This dish takes classic mashed potatoes to a whole new level, making it perfect for family dinners, holiday feasts, or whenever you want to indulge in some seriously comforting goodness. Trust me, once you try this recipe, it will become a beloved staple in your kitchen.
Ingredients You’ll Need
The magic of this Mashed Potatoes with Bacon and Cheese Recipe comes from simple, well-chosen ingredients that work in harmony to deliver rich flavor, smooth texture, and eye-catching color. Each ingredient plays a vital role, whether it’s the silky potatoes or the crispy bacon adding that savory pop.
- Bacon (6 ounces, about 5-6 strips): Provides smoky, crispy bites that contrast perfectly with creamy potatoes.
- Yukon gold potatoes (2 pounds, about 7-8 peeled): Their buttery texture makes them ideal for mashing to silkiness.
- Red onion (½, finely diced): Adds sweetness and subtle crunch when sautéed with bacon grease.
- Garlic (4 cloves, finely minced): Brings aromatic depth and a gentle kick that wakes up the dish.
- Milk (½ cup, any kind): Smooths out the mash and adds creaminess without weighing it down.
- Butter (3 tablespoons, melted): Enhances richness and helps blend flavors seamlessly.
- Cheddar cheese (1 cup, shredded): Melts into the potatoes creating gooey, flavorful pockets.
- Lemon juice (½ lemon): A bright, unexpected twist that balances the richness beautifully.
- Salt (1 ½ teaspoons plus more for water): Essential for seasoning every layer of this dish.
- Black pepper (½ teaspoon): Adds gentle, warming spice for nuance.
- Parsley or chives (optional, finely chopped): Fresh herbs to finish off with a pop of green and freshness.
How to Make Mashed Potatoes with Bacon and Cheese Recipe
Step 1: Boil the Potatoes to Perfection
Begin with peeled Yukon gold potatoes, dropping them into a large pot of salted water. Cover the potatoes with at least an inch of water to ensure even cooking. Bring the pot to a boil and then lower the heat to let your potatoes simmer gently. You’re aiming for fork-tender spuds that break apart easily under pressure—usually about 15 to 25 minutes depending on size. This step lays the creamy foundation for your mashed potatoes, so patience here is key.
Step 2: Cook Bacon and Sauté Onion with Garlic
While the potatoes are boiling, it’s time to work some magic in your skillet. Fry those bacon strips over medium heat until they turn a beautiful golden crisp, around 7 to 8 minutes, flipping halfway through for even cooking. Set the cooked bacon aside on paper towels to drain and cool before chopping into bite-sized pieces. Now, keep some bacon grease (about 2 tablespoons) in the skillet and toss in the finely diced red onion. Let it soften gently for 2 to 3 minutes, then add the garlic and sauté for just 30 seconds. This flavorful mix will carry through every spoonful of your mash.
Step 3: Mash Potatoes with Onion Mixture and Add Cheese
Using a slotted spoon, lift the potatoes from the boiling water right into your skillet with the onion and garlic. Mash everything together until smooth with no large lumps left. Pour in the milk and melted butter, then fold in shredded cheddar cheese for gooey lusciousness. Add a squeeze of fresh lemon juice to brighten the flavors, and season with salt and pepper. Continue mashing until you reach your perfect creamy texture. Lastly, fold in the crispy bacon pieces and give it one final stir to combine all that incredible flavor.
How to Serve Mashed Potatoes with Bacon and Cheese Recipe
Garnishes
Nothing elevates this masterpiece more than a sprinkle of freshly chopped parsley or chives. These herbs add a lively green splash and a fresh, mild onion flavor that cuts through the richness. You can also add an extra handful of shredded cheddar on top if you want to impress your guests with a melty crown.
Side Dishes
This dish is a showstopper on its own but pairs fabulously with a crisp green salad, roasted vegetables, or grilled chicken. The creamy texture and bold flavors of the mashed potatoes complement lighter sides perfectly, making your entire meal balanced yet indulgent.
Creative Ways to Present
Try serving the mashed potatoes in rustic individual ramekins garnished with bacon bits and herbs for a fancy touch. Or spread them in a baking dish, sprinkle extra cheese on top, and bake until golden brown for a delightful casserole twist. The possibilities are endless, and every way is delicious!
Make Ahead and Storage
Storing Leftovers
If you have leftovers (which might be rare!), place them in an airtight container and refrigerate for up to 3 days. The flavors actually meld together after a day, making reheated portions even tastier.
Freezing
Mashed potatoes with cheese and bacon freeze well if stored properly. Use a freezer-safe container and leave some room for expansion. They can last up to 2 months in the freezer. When thawing, move them to the refrigerator overnight for best texture retention.
Reheating
To reheat, warm the mashed potatoes gently in a saucepan over low heat, stirring occasionally to prevent sticking. Add a splash of milk if needed to loosen the texture. Alternatively, microwave in short bursts, stirring between them until heated through and creamy again.
FAQs
Can I use a different type of potato for this recipe?
Absolutely! While Yukon gold potatoes offer a naturally buttery flavor and smooth texture, Russets or red potatoes will also work. Just keep in mind that the texture and creaminess might vary slightly based on the potato’s starch content.
Is it possible to make this dish dairy-free?
Yes! Simply substitute the milk with your favorite plant-based milk like oat or soy, and use a dairy-free butter alternative. You can also use a dairy-free cheese or leave it out if you prefer. The bacon and seasonings will still provide wonderful flavor.
How do I make the mashed potatoes extra creamy?
For ultra creamy mashed potatoes, make sure to mash while the potatoes are still hot and add warm milk and melted butter gradually. Using a hand mixer or potato ricer can also help achieve the smoothest texture possible.
Can I prepare the bacon and onion mixture ahead of time?
Yes! You can cook the bacon and sauté the onions and garlic a day in advance. Store the mixture in the fridge and add it to the mashed potatoes when you’re ready to finish the dish. This prep will speed up your cooking time without sacrificing flavor.
What’s the best way to add lemon juice without overpowering the dish?
Start with freshly squeezed lemon juice from half a lemon as the recipe suggests. Add it slowly and taste as you go; the idea is to add a subtle brightness without turning the mash tangy. The bacon and cheese help balance the acidity perfectly.
Final Thoughts
This Mashed Potatoes with Bacon and Cheese Recipe is the kind of dish that brings comfort, joy, and a savory smile to everyone at your table. It’s simple to make yet packed with layers of flavor that will have your family asking for seconds. So gather your ingredients, roll up your sleeves, and treat yourself to this classic with a delicious twist. You won’t regret it!
Print
Mashed Potatoes with Bacon and Cheese Recipe
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 8 servings
- Category: Side Dish
- Method: Stovetop
- Cuisine: American
Description
This hearty Mashed Potatoes with Bacon and Cheese recipe combines creamy Yukon gold potatoes with crispy bacon, sautéed onions, garlic, and sharp Cheddar cheese for a flavorful comfort food side dish that’s perfect for family dinners or special occasions.
Ingredients
Potatoes and Dairy
- 2 pounds Yukon gold potatoes (about 7-8, peeled)
- ½ cup milk (regular, oat, or soy)
- 3 tablespoons butter (melted)
- 1 cup Cheddar cheese (shredded)
Meats and Aromatics
- 6 ounces bacon (about 5–6 strips)
- ½ red onion (finely diced)
- 4 cloves garlic (finely minced)
Seasonings and Others
- ½ lemon (juice)
- 1 ½ teaspoons salt (plus more for water)
- ½ teaspoon black pepper
- Parsley or chives (finely chopped, optional)
Instructions
- Boil the Potatoes: Add peeled Yukon gold potatoes to a large pot and cover them with water by at least 1 inch. Add ½ to 1 teaspoon of salt into the water. Bring the water to a boil over high heat, then reduce heat to medium and let the potatoes cook for 15-25 minutes, until they are very tender and can be easily pierced or mashed.
- Cook the Bacon and Onion: While the potatoes are boiling, heat a skillet over medium heat. Add whole strips of bacon and cook for 7-8 minutes, flipping halfway through until crisp. Remove the bacon and let it drain on a paper towel-lined plate. Once cooled, chop into smaller pieces. Reserve 2 tablespoons of bacon grease in the skillet. Add the finely diced red onion to the skillet and cook for 2-3 minutes until tender. Add the minced garlic and sauté for an additional 30 seconds until fragrant.
- Mash Potatoes with Onion: Use a slotted spoon to transfer the cooked potatoes from the pot to the skillet with the onion and garlic mixture. Mash the potatoes using a potato masher until there are no large lumps. Add the milk, melted butter, shredded Cheddar cheese, lemon juice, 1 ½ teaspoons salt, and black pepper to the pot. Continue mashing until the potatoes reach your preferred creamy consistency.
- Combine with Bacon and Serve: Stir the chopped bacon into the mashed potatoes and mix well. Serve immediately, garnished with freshly chopped parsley or chives if desired for a fresh herbal note. Enjoy your flavorful and comforting mashed potato dish!
Notes
- For creamier mashed potatoes, use warm milk when mixing in to maintain heat and smooth texture.
- You can substitute Cheddar cheese with other cheeses like Monterey Jack or Gruyere for variation.
- Adjust salt according to the saltiness of the bacon used.
- If you prefer less onion flavor, reduce the red onion quantity or sauté until caramelized for sweetness.
- Serve immediately for the best texture; mashed potatoes can harden as they cool.
