Description
This creamy mashed potatoes recipe is elevated with crispy bacon, sharp Cheddar cheese, and a hint of fresh lemon juice for brightness. Yukon gold potatoes are boiled to perfection, then mashed together with sautéed red onions and garlic, milk, and melted butter for a rich, comforting side dish. Topped with fresh parsley or chives, this dish makes a delicious accompaniment to any meal and serves 8 hearty portions.
Ingredients
Scale
Potatoes
- 2 pounds Yukon gold potatoes (about 7-8, peeled)
- ½-1 teaspoon salt for boiling water
Bacon and Aromatics
- 6 ounces bacon (about 5-6 strips)
- ½ red onion (finely diced)
- 4 cloves garlic (finely minced)
Mash Mix
- ½ cup milk (regular, oat, or soy)
- 3 tablespoons butter (melted)
- 1 cup Cheddar cheese (shredded)
- ½ lemon (juice)
- 1 ½ teaspoons salt
- ½ teaspoon black pepper
Garnish
- Parsley or chives (finely chopped, optional)
Instructions
- Boil the Potatoes: Place the peeled Yukon gold potatoes in a large pot and cover them with water by at least one inch. Add ½ to 1 teaspoon of salt to the water. Bring the pot to a boil over high heat, then reduce the heat to medium and continue to cook for 15 to 25 minutes until the potatoes are fork-tender and can be easily mashed.
- Cook the Bacon and Onion: While the potatoes are boiling, heat a skillet over medium heat and cook the whole strips of bacon for 7 to 8 minutes, flipping halfway to ensure even crispiness. Once cooked, transfer the bacon to a paper towel-lined plate to drain and cool, then chop into small pieces. Pour approximately 2 tablespoons of the rendered bacon grease back into the skillet and add the finely diced red onion. Sauté for 2 to 3 minutes until tender, then add minced garlic and cook for an additional 30 seconds to release aroma.
- Mash Potatoes with Onion: Using a slotted spoon, transfer the cooked potatoes from the pot directly into the skillet with the sautéed onions and garlic. Mash the potatoes using a potato masher until smooth with no large lumps remaining. Add the milk, melted butter, shredded Cheddar cheese, fresh lemon juice, 1 ½ teaspoons salt, and ½ teaspoon black pepper. Continue mashing and mixing until combined and creamy. Stir in the chopped bacon pieces. Serve immediately, garnished with finely chopped parsley or chives if desired.
Notes
- Yukon gold potatoes are preferred for their creamy texture and buttery flavor, but Russets can be used as an alternative.
- Adjust the amount of milk for desired mash consistency—use more for creamier potatoes.
- For a dairy-free version, substitute butter and milk with plant-based alternatives.
- Fresh herbs like parsley or chives add a nice color and mild flavor contrast.
- Salt the boiling water well to season the potatoes internally.
- Make sure not to overcook the bacon to avoid too much grease and dryness.
