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
Scale
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.
