86% would make this again

Bacon and Mashed Potatoes

Q: What type of potatoes are best for bacon and cheese mashed potatoes?

For the creamiest most consistent mash go for starchy potatoes like russets or Yukon Golds. They break down nicely and soak up butter, milk and cheese without getting gluey unlike the more waxier types. Yukon Golds have a naturally buttery flavour while russets make the fluffiest texture.

Q: Can I make bacon and cheddar mashed potatoes ahead of time?

Yes you can cook and mash the potatoes then store them in an airtight container in the fridge for up to two days. When you’re ready, warm them up on the stove or in the oven with a splash of milk to loosen them before adding cheese and bacon so they stay creamy.

Q: How do I get extra creamy mashed potatoes with bacon and cheese?

Warm your milk or cream before adding it to the hot potatoes so they absorb it evenly and fold in sour cream or cream cheese for richness. Also don’t over-mix once you add the dairy as that can make them gluey, keep it gentle and smooth.

Q: Can I freeze mashed potatoes with bacon and cheddar?

Mash potatoes freeze well if they’re mixed with fats like butter, cheese and sour cream first which helps them stay creamy after thawing. Freeze in airtight containers or bags for up to a couple of months, then thaw and reheat in the oven or on the stove with a little extra milk to loosen them.

Q: What additions make bacon and cheddar mashed potatoes taste better?

People often add sour cream for tang, garlic for flavour depth and fresh herbs like parsley or chives for brightness on top. Those little extras balance the rich cheese and savoury bacon beautifully without complicating the recipe.

Q: How do I store leftover bacon and cheese mashed potatoes?

Keep leftovers in a covered container in the fridge for up to three days and reheat gently with a bit of milk so they stay soft. You can also scoop them into a baking dish cover with foil and warm in the oven until piping hot.

Vish G

March 22, 2026

Creamy Bacon and mashed potatoes mixed with cheddar cheese and a sprinkle of parsley meet crispy bacon for a combo that feels like a hug you can eat. When your having a lazy weekend and just need something fast and delicious, this savoury meal idea might become your new go to dish. I mean who could say no to a bowl of cheesy mash?!

PREP TIME

15 MIN

COOK TIME

25 MIN

SERVINGS

Ingredients

1 kg or 2.2 lb potatoes, Yukon Gold or Russet
1 tablespoon salt, for the cooking water
120 ml or 1/2 cup whole milk
60 g or 1/4 cup unsalted butter
120 g or 1 cup sharp cheddar cheese, grated
6 slices bacon
2 tablespoons fresh parsley, finely chopped
2 tablespoons sour cream or cream cheese, optional but recommended
Salt and black pepper, to taste

Instructions

Peel the potatoes and cut them into evenly sized chunks, then place them in a large pot and cover with cold water.
Add the salt to the water, place the pot over medium high heat and bring to a gentle boil. Cook for about 15 to 18 minutes until the potatoes are very tender when pierced with a fork.
While the potatoes cook, place the bacon in a cold pan and cook over medium heat until crispy, turning as needed. Transfer to a plate lined with paper towel then finely chop once cooled.
Pour off most of the bacon fat, saving about 1 tablespoon for later if you like extra flavour.
In a small saucepan or microwave, gently warm the milk and butter together until the butter is melted. Do not let it boil.
Drain the potatoes well and return them to the hot pot. Let them sit for 1 minute so excess steam can escape.
Mash the potatoes using a hand masher until mostly smooth then slowly pour in the warm milk and butter while mashing until creamy.
Stir in the sour cream or cream cheese if using followed by the reserved bacon fat if desired.
Add the cheddar cheese a little at a time, mixing gently so it melts smoothly into the hot potatoes.
Fold in most of the bacon bits and the chopped parsley saving a little of each for the top.
Taste and season with salt and black pepper as needed, keeping in mind the bacon and cheese already add salt.
Spoon into a serving bowl and garnish with the remaining bacon and parsley. Serve hot and enjoy.