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 lbs. Yukon gold potatoes, 1 ½ tsp. 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 oz. 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 Tbsp. butter, 1 cup Cheddar cheese, ½ lemon, 1 ½ tsp. salt, ½ tsp. black pepper, Parsley or chives