These bacon garlic mashed potatoes combine buttery Yukon Gold potatoes, garlic browned in butter, and crispy chopped bacon for a rich, savory side dish.
The potatoes mash in a single pot, the garlic cooks right in the butter, and the whole dish is ready in about 40 minutes. It serves 6 and pairs with just about any roast, chop, or grilled meat.
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Why This Bacon Garlic Mashed Potatoes Recipe Works
Yukon Gold potatoes have a naturally buttery flavor and a creamy texture, so they need less dairy to taste rich. Peeling them and cutting even pieces gives a smooth, consistent mash.
Garlic is cooked briefly in melted butter until it just starts to brown. This takes off the raw edge and turns the butter into a garlicky base that you mash straight into the potatoes.
Bacon brings smoky salt, so the mash itself needs no added salt. Crisp, chopped bacon stirred in at the end keeps its crunch and gives every bite a savory hit.
Ingredients for Bacon Garlic Mashed Potatoes
- 2 lb Yukon Gold potatoes, peeled and quartered
- 1/2 teaspoon salt, for the cooking water
- 1/4 cup unsalted butter
- 2 cloves garlic, minced
- 1/2 cup milk, plus more if needed
- 4 slices bacon, cooked until crisp and chopped
- 1/4 teaspoon black pepper
Potatoes: Quarter them into similar sized pieces so they finish cooking at the same time.
Garlic: Mince it finely so it softens in the butter in about a minute.
Bacon: Cook it until crisp and blot it on paper towels so the potatoes do not turn greasy.
Milk: Whole milk gives the creamiest result, and warming it keeps the potatoes hot.
How to Make Bacon Garlic Mashed Potatoes
1. Cook the bacon. Cook the bacon in a skillet over medium heat for 8 to 10 minutes until crisp, drain it on paper towels, and chop it.
2. Boil the potatoes. Cover the potatoes with cold water, add 1/2 teaspoon of salt, bring to a boil, then simmer over medium heat for 15 to 20 minutes until a fork slides in easily. Drain well.
3. Brown the garlic. Return the empty pot to medium heat, melt the butter, and cook the garlic for about 1 minute until it just starts to brown. Remove the pot from the heat.
4. Warm the milk. Pour in the milk and let it warm in the pot for a moment.
5. Mash. Add the potatoes back to the pot and mash with a potato masher until creamy, taking care not to overmix.
6. Finish. Stir in the bacon and pepper, taste, and add a little more milk if the potatoes seem thick.
How to Serve Bacon Garlic Mashed Potatoes
These potatoes shine beside three packet pot roast, Amish meatloaf, and air fryer honey garlic salmon. Add an easy green bean casserole for a full family meal plate. Top with extra bacon, chives, or a pat of butter just before serving.
How to Store and Reheat Bacon Garlic Mashed Potatoes
Cool leftovers within 2 hours and refrigerate them in an airtight container for 3 to 4 days. Reheat in the microwave or on the stovetop over low heat with a splash of milk until steaming hot, 165 degrees F. For the ideal texture, do not freeze them.
Tips and Variations for Bacon Garlic Mashed Potatoes
Start in cold water. Cold water cooks the potatoes evenly from the outside in.
Do not burn the garlic. Cook it until just golden, and take the pot off the heat before adding the milk.
Warm the milk. Warm milk blends in smoothly and keeps the potatoes hot.
Mash gently. Overworking potatoes releases starch and makes them gluey.
Crisp the bacon well. Chewy bacon turns soft in the potatoes, so cook it until crisp.
Use the drippings. Replace 1 tablespoon of the butter with bacon drippings for a smokier flavor.
Taste before salting. Bacon is salty, so taste the finished potatoes before adding any more salt.
Store leftovers safely. University of Wisconsin Extension shares general leftover food safety tips.
Frequently Asked Questions About Bacon Garlic Mashed Potatoes
What potatoes are ideal for bacon garlic mashed potatoes?
Yukon Gold potatoes are the ideal choice because they are creamy and buttery. Russets work too, and they mash up fluffier.
Can I make bacon garlic mashed potatoes ahead of time?
Yes. Make them up to a day ahead, then stir in the bacon when you reheat so it stays crisp.
How do I keep bacon garlic mashed potatoes from turning gluey?
Mash by hand just until smooth and never use a blender or food processor.
Do I need to add salt?
Taste first. The bacon adds salt, so most batches need none beyond a little in the cooking water.
Can I use packaged bacon bits?
Yes. Use about 1/2 cup of real bacon pieces, but freshly cooked crispy bacon gives the ideal flavor.
Bacon Garlic Mashed Potatoes
Equipment
- Large pot
- Skillet
- Potato Masher
- Colander
- Paper towels
Ingredients
Main Ingredients
- 2 lb Yukon Gold potatoes peeled and quartered
- ½ tsp salt for the cooking water
- ¼ cup unsalted butter
- 2 cloves garlic minced
- ½ cup milk plus more if needed
- 4 slices bacon cooked until crisp and chopped
- ¼ tsp black pepper
Instructions
Cooking
- Crisp the bacon. Cook in a skillet over medium for 8 to 10 minutes until crisp, drain, and chop.
- Simmer the potatoes. Start in cold water with 1/2 tsp salt, boil, then simmer 15 to 20 minutes until fork tender. Drain well.
- Make the garlic butter. Melt the butter in the empty pot over medium heat and cook the garlic about 1 minute until barely golden. Take off the heat.
- Add milk. Stir in the milk to warm it in the pot.
- Mash. Return the potatoes and mash until creamy without overworking.
- Fold in bacon. Stir in the bacon and pepper, then thin with a splash more milk if needed.
