Crispy Bacon Mashed Potatoes

Name: Crispy Bacon Mashed Potatoes
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 6 servings
Cuisine: American
Ingredients: 2½ lb (1135 g) Russet potatoes, unpeeled, scrubbed, cut into 1½-inch pieces; 8 slices (225 g) Bacon slices; 5 tablespoons (71 g) Unsalted butter, cold, cut into ½-inch cubes; ¾ cup (180 ml) Whole milk, warmed; to taste Kosher salt; to taste Fresh ground black pepper; 2 tablespoons (12 g) Scallions, fresh, thinly sliced, green and white parts separated (optional)

From the MyKitchenBank Kitchen

Creamy mashed potatoes studded with crispy bacon pieces and finished with butter and milk. The bacon adds a smoky, salty depth that makes this classic side dish anything but boring. Perfect alongside roasted chicken, grilled steak, or braised meats.

Prep: 15 min
Cook: 25 min
Total: 40 min
Makes: About 4 cups

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Steps

Before you start

Cut potatoes into even 1½-inch pieces so they cook at the same rate
Have milk at room temperature or warm it slightly for smoother incorporation
Cook bacon until very crisp so it stays crunchy when folded in

1
Cook the bacon
- Lay bacon slices in a cold medium skillet in a single layer.
- Place over medium heat and cook for 8–10 minutes, turning occasionally, until the bacon is very crisp and most of the fat has rendered out.
- Transfer to a paper towel–lined plate and let cool for 2 minutes, then break or chop into ½-inch pieces.
- Reserve 2 tablespoons of the bacon fat from the skillet for later use.
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Ready when: Bacon is deep golden brown and crispy, with rendered fat pooling in the pan
Tip: Start bacon in a cold pan so it renders evenly and doesn't splatter. Crispy texture is key—it will soften if it's undercooked and will become chewy when folded into the warm potatoes.
2
Boil the potatoes
- Fill a large 5-quart pot with cold water and add 2 teaspoons of kosher salt.
- Add the cut potatoes and bring to a boil over high heat.
- Reduce heat to medium-high and simmer for 12–15 minutes, until the potatoes are completely tender and a fork pierces them with no resistance.
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Ready when: Fork easily pierces the center of every potato piece
Tip: Use cold water to start so potatoes cook evenly from the outside in. Don't add potatoes to already-boiling water, or the outsides will turn to mush before the insides are cooked.
3
Drain the potatoes
- Drain the potatoes in a colander and let them sit for 30 seconds to steam off excess water.
- This helps them absorb butter and milk more readily.
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Ready when: No water dripping from the colander
Tip: Don't rinse the potatoes after draining—you want to keep the starch, which helps bind them into a creamy purée.
4
Mash the potatoes
- Return the drained potatoes to the warm pot.
- Add the cold butter cubes and the reserved 2 tablespoons of bacon fat.
- Using a potato ricer or a large fork, mash the potatoes until smooth with no lumps, about 2 minutes.
- If you prefer chunky potatoes, use a fork and mash less thoroughly.
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Ready when: Potatoes are smooth and creamy with no visible lumps
Tip: Don't overwork the potatoes with a food mill or blender, or they will become gluey. A ricer is ideal; a fork works well too.
5
Add milk and season
- Pour the warmed milk into the mashed potatoes in three additions, stirring gently after each addition with a wooden spoon or spatula until the milk is fully incorporated.
- The potatoes should be creamy but hold their shape slightly.
- Season with salt and fresh ground black pepper to taste, then fold in the chopped crispy bacon pieces.
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Ready when: Potatoes are creamy and cohesive, evenly studded with bacon pieces
Tip: Add milk gradually—you may not need all of it. The consistency should be loose but not soupy. Taste as you go and season carefully since bacon is already salty.
6
Finish and serve
- Transfer the mashed potatoes to a serving bowl.
- If using fresh scallions, sprinkle the green parts over the top for color.
- Serve immediately while hot.
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Tip: If the potatoes seem to have thickened slightly as they sat, stir in a splash more warm milk to loosen them.

Good to know

Tips

Start bacon in a cold pan for even rendering and to prevent splattering.
Cook potatoes in salted water so they season from the inside out—this reduces the amount of salt needed at the end.
Warm the milk beforehand; cold milk will cool the potatoes and make them harder to incorporate smoothly.
Reserve some bacon fat to add along with the butter—it deepens the savory flavor without making the potatoes greasy.

Storage & reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a saucepan over medium-low heat, stirring often and adding a splash of milk if needed to restore creaminess. Do not microwave, as potatoes can become rubbery. Not recommended for freezing, as the texture becomes grainy when thawed.

Substitutions

Whole milk, warmed → Heavy cream or half-and-half. Use the same amount for a richer, more luxurious result. The potatoes will be slightly denser.
Russet potatoes, unpeeled → Yukon Gold potatoes. Yukon Golds are naturally buttery and creamy. You may need slightly less butter overall. Cut them into the same size for even cooking.
Bacon slices → Smoked ham, diced. Use about 6 ounces of good-quality smoked ham, diced into small pieces. Add it near the end without rendering fat. You'll lose the crispy texture but gain a different smoky flavor.
Unsalted butter, cold → Olive oil (2 tablespoons plus 1 tablespoon reserved bacon fat). Use a mild olive oil to avoid overpowering the potatoes. The result will be slightly less rich but still delicious.