If you have been searching for the ultimate comfort food with a twist, this Mashed Potatoes with Bacon and Cheese Recipe is an absolute winner that deserves a spot on your dinner table. Creamy Yukon gold potatoes blend seamlessly with crispy bacon and sharp Cheddar cheese, creating a rich, flavorful side dish that never fails to impress. The subtle tang of lemon juice brightens the whole dish, while sautéed red onion and garlic add a cozy depth of flavor. Whether you’re serving a crowd or craving a hearty meal yourself, this recipe brings warmth, texture, and savory goodness all in one bowl.
Ingredients You’ll Need
Gathering simple, high-quality ingredients is the secret to pulling off this delicious Mashed Potatoes with Bacon and Cheese Recipe. Each component plays a vital role, from the creamy potatoes and smoky bacon to the sharp cheese and fresh aromatics that bring every bite to life.
- 6 ounces bacon: Provides crispy, smoky pieces that add irresistible flavor and texture.
- 2 pounds Yukon gold potatoes: Their naturally buttery flavor and creamy texture are perfect for mashing.
- ½ red onion: Finely diced to soften and add a subtle sweetness when sautéed.
- 4 cloves garlic: Minced for a fragrant and savory background note.
- ½ cup milk: Choose your favorite type—regular, oat, or soy—to loosen the mash and add creaminess.
- 3 tablespoons butter: Melted to impart richness and smoothness.
- 1 cup Cheddar cheese: Shredded for that perfect melt and cheesy punch.
- ½ lemon: Juice used to add a refreshing brightness that balances richness.
- 1 ½ teaspoons salt: Essential to season the potatoes as well as the cooking water.
- ½ teaspoon black pepper: Adds just the right amount of spice to enhance flavors.
- Parsley or chives (optional): Finely chopped for a fresh, herby garnish that elevates presentation.
How to Make Mashed Potatoes with Bacon and Cheese Recipe
Step 1: Boil the Potatoes
Start by placing peeled Yukon gold potatoes in a large pot and covering them with cold water, ensuring the water level is at least an inch above the potatoes. Add ½ to 1 teaspoon of salt to season the water. Bring the pot to a boil over high heat, then reduce the heat to medium and cook the potatoes for 15 to 25 minutes. You’ll know they’re ready when a fork or knife slides easily through without resistance—perfect for mashing to a creamy texture.
Step 2: Cook the Bacon and Onion
While the potatoes cook, heat a skillet over medium heat and add the strips of bacon. Cook for about 7 to 8 minutes, turning halfway through to achieve an even crispness. Transfer the cooked bacon to a plate lined with paper towels and let it drain. Once cooled, chop the bacon into small pieces. Return about 2 tablespoons of the reserved bacon grease to the skillet and toss in the finely diced red onion. Sauté the onion for 2 to 3 minutes until tender, then add the minced garlic and cook for an additional 30 seconds to release its aroma without burning.
Step 3: Mash Potatoes with Onion
Using a slotted spoon, scoop the cooked potatoes out of the water and add them directly into the skillet with the sautéed onions and garlic. Begin mashing with a potato masher until the potatoes reach a mostly lump-free consistency. Pour in the milk and melted butter, then add the shredded Cheddar cheese, lemon juice, 1 ½ teaspoons of salt, and black pepper. Continue mashing and mixing until everything is combined and the texture is creamy yet fluffy. Finally, fold in the chopped bacon pieces to distribute their smoky crunch throughout. Serve immediately topped with a sprinkle of fresh parsley or chives for color and freshness.
How to Serve Mashed Potatoes with Bacon and Cheese Recipe
Garnishes
A finishing touch of finely chopped parsley or chives not only adds a pop of vibrant green but also a subtle herby flavor that balances the richness of the dish. For extra indulgence, a dollop of sour cream or a sprinkle of extra cheese right before serving can elevate the experience even more.
Side Dishes
This Mashed Potatoes with Bacon and Cheese Recipe pairs beautifully with roasted meats like chicken, steak, or pork. Bright, crisp vegetables such as steamed green beans or sautéed asparagus provide great contrast. For a more casual meal, throw together a fresh garden salad or some garlic bread to mop up any leftover cheesy goodness on your plate.
Creative Ways to Present
Take your mashed potatoes to the next level by serving them in individual ramekins topped with extra bacon and cheese, then broil briefly to achieve a bubbly golden crust. Alternatively, scoop them into a hollowed-out baked potato for a fun twist or pipe them with a star tip on a serving platter and garnish with herbs for a visually stunning dish at your next gathering.
Make Ahead and Storage
Storing Leftovers
Any leftover Mashed Potatoes with Bacon and Cheese Recipe can be stored in an airtight container in the refrigerator for up to 3 days. The flavors often deepen overnight, making them just as delicious the next day. Be sure to cool the potatoes completely before sealing to maintain freshness and prevent condensation.
Freezing
To freeze, place the mashed potatoes in a freezer-safe container and cover tightly. They can be kept frozen for up to 2 months. Keep in mind that the texture may change slightly due to the cheese and milk content, but reheating gently can help restore creaminess.
Reheating
Reheat leftovers either on the stovetop over low heat or in the microwave, stirring occasionally to distribute heat evenly. Add a splash of milk or a small pat of butter during reheating to bring back the silky texture and prevent dryness. If frozen, thaw overnight in the fridge before reheating for best results.
FAQs
Can I use a different type of cheese in this Mashed Potatoes with Bacon and Cheese Recipe?
Absolutely! While Cheddar is classic and offers a sharp flavor, you can experiment with cheeses like Gouda, Monterey Jack, or even a smoky smoked cheese to change the flavor profile. Just be mindful of meltability to keep the texture smooth.
Is there a dairy-free way to make this recipe?
Yes, you can substitute the milk with any plant-based milk such as oat or soy, and use dairy-free butter or margarine alternatives. Just remember to choose unsweetened varieties to keep the savory profile intact.
How do I get perfectly smooth mashed potatoes?
Using Yukon gold potatoes helps because of their creamy texture, but be sure not to over-boil or over-mash, which can make them gluey. Mashing while they’re hot and incorporating warm milk and butter creates lovely smoothness without becoming heavy.
Can I make this recipe ahead for a party?
Definitely! Prepare the entire dish a day in advance and store it in the fridge. When ready to serve, reheat gently on the stovetop or in the oven. You can even add a fresh sprinkle of bacon and cheese before warming to refresh the flavors.
What can I use instead of bacon for a vegetarian version?
Try smoked paprika or liquid smoke alongside crispy fried mushrooms or tempeh to mimic the smoky, savory bite of bacon. Adding sautéed caramelized onions can also give a richness that complements the mashed potatoes beautifully.
Final Thoughts
This Mashed Potatoes with Bacon and Cheese Recipe has quickly become a beloved staple whenever I want something irresistibly comforting with a little extra flair. The blend of creamy potatoes, crispy bacon, melted cheese, and bright lemon makes every bite a celebration of flavors and textures. I can’t wait for you to try this recipe and share it with your family and friends—it’s truly the kind of dish that brings people together and leaves everyone asking for seconds.
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
Creamy mashed potatoes enhanced with crispy bacon, sharp Cheddar cheese, and sautéed red onion and garlic, finished with a splash of lemon juice and fresh herbs. A comforting side dish perfect for any meal.
Ingredients
Potatoes
- 2 pounds Yukon gold potatoes (about 7-8, peeled)
- 1½ teaspoons salt (plus more for water)
Bacon and Onion
- 6 ounces bacon (about 5–6 strips)
- ½ red onion (finely diced)
- 4 cloves garlic (finely minced)
Other Ingredients
- ½ cup milk (regular, oat, or soy)
- 3 tablespoons butter (melted)
- 1 cup Cheddar cheese (shredded)
- ½ lemon (juice)
- 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 with water by at least 1 inch. Sprinkle in ½ to 1 teaspoon of salt. Bring the water to a boil, then reduce the heat to medium and simmer for 15-25 minutes, or until the potatoes are tender and can be easily smashed with a fork or masher. Cooking time varies based on potato size.
- Cook the Bacon and Onion: While potatoes cook, place whole strips of bacon in a skillet over medium heat. Cook for 7-8 minutes, flipping halfway until crispy. Remove bacon and place on paper towels to drain and cool, then chop into smaller pieces. In the same skillet, add 2 tablespoons of the bacon grease back and sauté the finely diced red onion for 2-3 minutes until tender. Add minced garlic and cook for an additional 30 seconds until fragrant.
- Mash Potatoes with Onion: Remove the cooked potatoes from the pot using a slotted spoon and add them to the skillet with the sautéed onions and garlic. Use a potato masher to mash the potatoes until no large lumps remain. Add milk, melted butter, shredded Cheddar cheese, lemon juice, 1½ teaspoons salt, and black pepper. Continue mashing until the mixture reaches your desired creamy consistency. Fold in the chopped bacon pieces and stir to combine.
- Serve: Spoon the mashed potatoes onto plates or a serving bowl. Garnish with finely chopped fresh parsley or chives if desired. Serve immediately while warm and enjoy the rich, flavorful mashed potatoes.
Notes
- For a dairy-free version, substitute butter and milk with plant-based alternatives like vegan butter and oat or soy milk.
- Adjust salt amount based on bacon saltiness and personal preference.
- Use Yukon gold potatoes for their creamy texture, but russets can also work.
- Leftover mashed potatoes can be stored in an airtight container in the refrigerator for up to 3 days.
- To reheat, warm gently on stovetop or microwave, adding a splash of milk to restore creaminess.
