I love potatoes. I know they’re not exactly the best for me since I am diabetic, but that doesn’t stop my love of them. Part of the reason for my love of potatoes is how versatile they are. They’re great as a side dish recipe or they can be used in your favorite breakfast recipe too! Mashed, fried, boiled, diced or as hash browns, they’re one of my favorites. It’s a lucky thing for me to that potatoes are gluten free since my doctor put me on a gluten free diet a few months back. Like I said, it’s a good thing for me because this bacon cheddar mashed potatoes recipe is one of my favorites.
This really is one of my favorite potato recipes hands down. It’s only second to my bacon, egg and cheese breakfast casserole recipe. My leftover baked potato bake recipe comes in close too. We eat potatoes so much that I would honestly have a hard time choosing between the three recipes to be honest.
Bacon Cheddar Mashed Potatoes Recipe
As if having yummy potatoes and cheese wasn’t enough, these bad boys are packed with bacon too giving it a smoky and of course, bacon flavor. The sour cream, cheddar and bacon all combine with the potatoes to create amazing flavor.
These cheddar bacon mashed potatoes make a great side along side our grilled steak with blue cheese butter or our crockpot chicken thighs and veggies. Whatever you eat them with, I am positive you’ll fall in love with them like I have!
You Will Need:
- 8 cups russet potatoes
- 10 cups water
- Pinch of Salt
- ¾ -1 cup milk
- 2 tbsp butter, melted
- 3 tbsp sour cream
- 1 cup cheddar cheese, shredded
- 4-6 slices bacon
- Salt and pepper to taste
- Chives for garnish, optional
To start making your cheddar bacon mashed potatoes, cut the bacon into small strips and fry until crispy. Drain and reserve the bacon grease if you use bacon grease for cooking. Chop the bacon into small pieces using a sharp knife.
Once the potatoes are tender, drain them into a colander and put them into a large mixing bowl. Allow them to cool slightly. Once they’ve cooled a bit, mash them. If you want a more home style texture, mash them with a manual potato masher. For a more whipped texture, use an electric hand mixer.
Next, scrub the potatoes with a vegetable scrubber then quarter the potatoes. If you really want to make sure they’re clean, wash them with our homemade vegetable wash. Add the potatoes, a pinch of salt and the water to a large stockpot and bring to a boil. Cook until potatoes are tender.
After you’ve mashed the potatoes a bit, add the milk, butter and sour cream and mix well. Start with 3/4 cup milk and add more as needed to achieve the texture you want. For thicker potatoes, use less milk and beat less. For creamier potatoes, use more milk and mix more.
Once you’ve reached your desired consistency, add the shredded cheese and bacon pieces. If you would like to garnish the potatoes with bacon, be sure to reserve a small amount to do so with. Use a wooden spoon to gently mix the cheese and bacon into the potatoes.
Garnish the potatoes with bacon pieces and chives if desired. Serve while they’re warm.
These bacon cheddar mashed potatoes do freeze well. To turn it into a freezer recipe, simply make as directed then cool completely. Freeze in an air tight food storage container. To use, thaw and heat.
Bacon Cheddar Mashed Potatoes
Ready for the most amazing potato recipe you’ll ever try? This bacon cheddar mashed potatoes recipe is delicious! Try them once and you’ll never go back!
- 8 cup russet potatoes (cleaned and quartered)
- 10 cup water
- 1 pinch salt
- 3/4-1 cup milk
- 2 tbsp butter (melted)
- 3 tbsp sour cream
- 1 cup cheddar cheese (shredded)
- 4-6 slices bacon (cooked)
- salt (to taste)
- pepper (to taste)
- chives (optional)
Cut bacon into small strips and fry until crispy.
Chop bacon into smaller diced pieces.
Wash and quarter potatoes.
Add potatoes, pinch of salt and water to a large pot. Cook until potatoes are tender.
Drain potatoes and add to a large mixing bowl. Allow potatoes to cook slightly.
Mash slightly using a manual potato masher or electric mixer.
Add milk starting with 3/4 cup, butter and sour cream.
Mix until combined and you reach a consistency you like. Add more milk for creamier potatoes.
Gently stir in cheddar cheese and bacon. Reserve a small amount of bacon for garnishing if desired.
Serve warm garnished with chives and bacon pieces if desired.