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Bacon Mashed Potatoes

  • 25 m
  • 25 m
EatingWell Test Kitchen
“Serve these bacon-studded chunky mashed potatoes with grilled steak or chicken.”


    • 1 pound new or baby potatoes, scrubbed and cut into 1-inch chunks
    • 2 slices bacon
    • ⅓ cup low-fat milk or buttermilk
    • ½ teaspoon salt
    • ¼ teaspoon freshly ground pepper
    • ⅓ cup reduced-fat sour cream
    • 2 scallions, sliced


  • 1 Place potatoes in a large saucepan and cover with 2 inches of water. Bring to a simmer over medium-high heat. Reduce heat to medium and cook, partially covered, until tender, 10 to 12 minutes. Drain and transfer to a large bowl.
  • 2 Meanwhile, cook bacon in a skillet over medium heat until crisp. Drain on a paper towel. Crumble when cool enough to handle.
  • 3 Mash the potatoes, milk (or buttermilk), salt and pepper with a potato masher until the liquid is incorporated but some chunks of potato still remain. Fold in sour cream, scallions and the crumbled bacon.
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