Bacon Garlic Mashed Potatoes
Creamy Yukon Gold mashed potatoes with garlic browned in butter and crispy chopped bacon stirred in.
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.
Notes
Substitutions: Use russet potatoes for a fluffier mash, or swap 1 tbsp butter for bacon drippings.
Tips: Mash by hand and cook the bacon until crisp.
Storage: Refrigerate up to 3 to 4 days and reheat to 165 degrees F. Do not freeze.