Also known as… “Marry Me Mashed Potatoes”
My husband would swear it was his witty humor and chiseled jawline that won me over, but tbh… it was these Mashed Potatoes with Bacon 😂
You see, as a woman who cooks for a living, the idea of eating a home cooked meal — not made by me! — has always been a DREAM of mine.
So when he casually whipped up a perfectly cooked Filet Mignon steak with these cheesy bacon mashed potatoes on a random Tuesday night, I was hooked! (To him AND the spuds 😉)
They have all of the delicious flavors of a loaded baked potato, the fluffiness of your finest mashed potatoes, but then he balances all that richness with hints of fresh garlic and a squeeze of lemon juice at the end.
What you’re left with is a side so secretly simple to make but decadent enough to impress everyone at your Thanksgiving dinner.
(PS – You can find all of Justin’s recipes here!)
Ingredients and Substitutions
For the exact measurements and detailed instructions, please see the recipe card below.
- Bacon. You’ll want about 6 ounces of bacon, which should be around 5 or 6 strips. Avoid peppery or overly smoky varieties, however.
- Potatoes. For this recipe, stick with Yukon golds. Though they’re a wax-starchy variety, their creamy texture and smooth flavor are perfect for this dish. Russet potatoes will work if necessary. Check your local grocery store for what’s available.
- Cheese. Grab a bag of shredded sharp cheddar cheese, or shred your own at home.
- Extras. Fresh lemon juice along with parsley and chives round out this dish.
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Step-by-step Instructions
Please see the recipe card below for the full instructions, ingredient amounts, and a printable recipe.
Boil the potatoes.
Peel the potatoes. Then place them in a large pot or Dutch oven. Add enough water until they’re covered by at least one inch.
Sprinkle about 1 teaspoon of salt over, then bring the potatoes to a boil over medium-high heat. Reduce the heat to medium and cook for 15 to 25 minutes, just until the potatoes are tender and easy to mash.
Cook the bacon and onion.
Cook the bacon in a skillet for 7 to 8 minutes. Drain on a plate, then cut into small pieces.
Be sure there is at least 2 tablespoons of bacon grease in the skillet. If needed, add olive oil. Then, stir in the diced onion and cook for 2 to 3 minutes. When tender, add the garlic and sauté for another 30 seconds.
Mash the potatoes.
Use a potato masher to crush until there are no large clumps remaining.
Stir in the milk, butter, shredded cheese, lemon juice, 1 ½ tsp. salt, and black pepper. Continue mashing until you get to your desired consistency. Some large chunks are ok if you prefer.
Serve with toppings.
Add the crispy bacon along with a sprinkle of parsley or chives on top of the potatoes. Serve these cheesy mashed potatoes immediately.
For ultra-creamy, fluffy potatoes, mash potatoes with a potato ricer.
FAQs
You can add just about anything to mashed potatoes! This recipe calls for cheddar cheese and bacon on top of the usual ingredients, like milk, butter, and seasonings giving it similar flavors to a baked potato. This is the best loaded mashed potatoes recipe.
Both milk and heavy cream add creaminess to mashed potatoes. You can choose whichever you have on hand and prefer. Note heavy cream adds a good deal more calories than milk.
What to Serve with it?
You can serve these with any main dishes you’d normally pair with regular mashed potatoes—or even baked potatoes!
Go with Filet Mignon or Air Fryer Steak for a fancy dinner.
If you prefer chicken, try Chicken Cordon Bleu, Spinach Artichoke Stuffed Chicken, or Crispy Air Fryer Wings.
For the fish lovers, stick with Miso Glazed Salmon or Salmon Piccata.
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Mashed Potatoes with Bacon and Cheese
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Ingredients
- 6 ounces bacon about 5-6 strips
- 2 pounds Yukon gold potatoes about 7-8, peeled
- ½ red onion finely diced
- 4 cloves garlic finely minced
- ½ cup milk regular, oat, or soy
- 3 tablespoons butter melted
- 1 cup Cheddar cheese shredded
- 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 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.)2 pounds Yukon gold potatoes, 1 ½ teaspoons salt
- 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.6 ounces bacon, ½ red onion, 4 cloves garlic
- 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!½ cup milk, 3 tablespoons butter, 1 cup Cheddar cheese, ½ lemon, 1 ½ teaspoons salt, ½ teaspoon black pepper, Parsley or chives
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Notes
- Boiling: Be sure to add enough water to completely cover the potatoes.
- Milk: While milk is important, you can choose one that fits your dietary needs. Whole milk will add the most flavor, though.
- Potatoes: Yukon gold are the best of both starchy and waxy worlds.
- Bacon: Grab a bacon that you love without too much pepper or smoke flavor.
- Mashing: Leave some chunks or work until it’s creamy, it’s up to you.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
More Potato Recipes
If you’re craving more of this ultimate comfort food, you can’t go wrong with these favorite side dishes for a weeknight meal or holiday gatherings.
I can’t wait to make this!
Hi Tracy! I can’t wait to hear how you like it!