Mashed Potatoes (with Cheese And Bacon) Recipe

Prep potatoes

Peel the potatoes (optional — leave skins on for texture if desired) and cut into roughly 1- to 1½-inch even chunks so they cook uniformly.

Place the cut potatoes in a large pot and cover with cold water by about 1 inch. Add 1 tablespoon kosher salt to the water.

Bring water to a boil over high heat, then reduce to a simmer and cook until potatoes are very tender when pierced with a fork (10–15 minutes depending on size). Drain the potatoes thoroughly in a colander for 1–2 minutes to remove excess water.

Cook bacon

While potatoes are cooking, cook the bacon. In a skillet over medium heat, add the bacon slices and cook until crisp, turning as needed, about 8–10 minutes. Transfer cooked bacon to a paper-towel-lined plate and let cool, then chop into small pieces.

Shred cheese

Shred the cheddar if not pre-shredded and set aside. (If you prefer melted pockets of cheese, reserve ¼ cup shredded cheese to stir in last or sprinkle on top.)

Warm the milk, cream, and butter together in a small saucepan over low heat until the butter melts and the mixture is hot but not boiling. If using cream cheese, add it to the warm mixture and whisk until smooth. Warming the dairy prevents cooling the potatoes and ensures a creamier texture.

Return the drained potatoes to the hot pot (off the heat) or place in a large warm bowl. Use a potato masher, ricer, or hand mixer on low to break up the potatoes until mostly smooth.

Slowly add the warm milk-butter mixture to the potatoes, a little at a time, mashing or mixing between additions, until you reach your desired consistency. You may not need all the liquid; reserve a small amount if you prefer thicker potatoes.

Stir in ¾ cup of the shredded cheddar until evenly distributed and melted into the hot potatoes. Taste and season with the reserved 1 teaspoon kosher salt (or more to taste) and freshly ground black pepper.

Fold in the chopped crisp bacon, reserving about 2 tablespoons for garnish on top.

Transfer mashed potatoes to a serving bowl. Sprinkle the remaining ¼ cup shredded cheddar over the top and the reserved bacon pieces. If desired, garnish with sliced chives or green onions.

Serve hot. Leftovers: cool to room temperature, store in an airtight container in the refrigerator for up to 3–4 days. Reheat gently with a splash of milk or cream to restore creaminess.