We’ve been trying (keyword trying) to eat healthy during quarantine- HOWEVER we definitely indulge in some comfort food every week. Cue Alex’s recipe for Bacon Mashed Potatoes.
This recipe came about when we had to cook ourselves Easter dinner. We had never cooked a complete holiday meal on our own so we kinda experimented with what we had in the house. Mashed potatoes are a staple in all our holiday meals & it so fun creating our own spin on it. This recipe will definitely be one we make every holiday once we grow our family!
So yes I know mashed potatoes aren’t “in season” or something most people are making this time of year.
But I keep it real around here & let you know what’s going on in my life in real time! Plus it’s still on the colder side here in CT so bring on the comfort food!
Creamy & cheesy mashed potatoes are our favorite. The hint of garlic & crunch from the bacon bits makes this recipe over the top good. Alex loves a thicker, dense consistency to his mashed potatoes so we don’t mash them up too much. He completely outdid himself with this recipe- we hope you enjoy!
I linked some kitchen tools below that would be useful when making this recipe!
- 5 lb bag of potatoes (Russet or Yukon Gold)
- 4 large cloves garlic, minced
- sea salt
- 6 tbsp unsalted butter
- 1 cup whole milk
- 4 oz cream cheese, room temperature
- 5-6 strips of bacon, cooked & chopped (save leftover bacon grease)
- 1 cup shredded mozzarella cheese
- Toppings: chopped fresh chives or green onions
- Cut potatoes into evenly sized chunks (about an inch in size). You can leave the skin on or peel them first before cutting. Alex leaves the skin on.
- Fill a large stockpot full of cold water. Add the cut potatoes, minced garlic and about a tbsp of sea salt. Make sure there is at least 1 inch of water above the potatoes so everything is submerged.
- Over high heat, bring the potatoes to a boil. Reduce heat to medium high and continue to cook the potatoes for about another 15 minutes or until a fork can easily be inserted into the middle of a potato with no resistance. Drain potatoes.
- As potatoes are boiling, heat butter, milk & 2 tsp of sea salt in a small saucepan until butter is just melted (use low heat). Once melted, stir in the leftover bacon grease. Set aside.
- After draining the water, immediately put the potatoes back into the stock pot. Place back on the hot burner on low heat. Cook for about another minute or so to cook off some of the leftover steam.
- Use a potato masher to mash the potatoes to your desired consistency.
- Fold in half the melted butter mixture with a wooden spoon until the liquid as been soaked up. Mix in the remaining butter mixture. Then stir in the cream cheese & shredded mozzarella cheese.
- Lastly, stir in the bacon bits. Season with salt & pepper to taste.
- Top with chopped chives or green onions. Serve hot.