If you are wanting to elevate your mashed potatoes this season, this might just be the recipe for you. The addition of the bacon is what sparked my attention. I loved the idea of sauteing it in some garlic powder and smoked paprika at the end. It gives the bacon a nice, smokey flavor you weren’t necessarily expecting.
With all the side dishes available at the holiday table, this one will stand out and shine. In fact this recipe kind of raises the mashed potato to the baked potato status with all fixings.
This is also going to be a welcome side dish year round with steak or chicken…it’s the dish that keeps on giving.
Heat a large skillet to medium-high heat. Add the bacon and cook until just crisp, about 10 minutes. Use a slotted spoon to transfer the bacon to paper towels to drain the fat. Drain off all but about 1 teaspoon of the bacon fat from the skillet. Return the skillet to the burner over low heat. Return the bacon to the skillet, then add the garlic powder and paprika. Heat for one minute, then remove the pan from the heat. Stir in the green onions and set aside.
Place the potatoes in a large saucepan. Cover with cold water, then set over medium-high heat. Bring to a boil, then reduce heat to maintain a simmer. Cook until the potatoes are tender, about 15 minutes. Drain and return to the pot.
When the potatoes are cooked and drained, add the cream cheese, butter and milk tot the pot. Mash until creamy and mostly smooth. Mix in the bacon-green onion mixture, season with salt and pepper.
You will love these!
Creamy Bacon-and-Green Onion Mashed Potatoes
5 pounds Yukon gold potatoes, peeled and cut into large chunks
8 strips of bacon, cut into 1″ chunks
1/2 teaspoon garlic powder
1/4 teaspoon smoked paprika (pimenton de la Vera)
3 green onions, thinly sliced
One 8 ounce cream cheese, room temperature
1/2 cup butter (1 stick)
1/2 cup whole milk
Salt and pepper to taste
Heat a large skillet to medium-high heat. Add the bacon and cook until just crisp, about 10 minutes. Use a slotted spoon to transfer the bacon to paper towels to drain the fat. Drain off all but about 1 teaspoon of the bacon fat from the skillet. Return the skillet to the burner over low heat. Return the bacon to the skillet, then add the garlic powder and paprika. Heat for one minute, then remove the pan from the heat. Stir in the green onions and set aside.
Place the potatoes in a large saucepan. Cover with cold water, then set over medium-high heat. Bring to a boil, then reduce heat to maintain a simmer. Cook until the potatoes are tender, about 15 minutes. Drain and return to the pot.
When the potatoes are cooked and drained, add the cream cheese, butter and milk tot the pot. Mash until creamy and mostly smooth. Mix in the bacon-green onion mixture, season with salt and pepper.
Other Mashed Potato Recipes You Might Like:
Smashed Potatoes with Goat Cheese and Chives
Ranch Mashed Potatoes
One Year Ago: Chicken Poblano Casserole
