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Bacon and Herb Mashed Potatoes

Bacon and herb mashed potatoes combine fork-tender Yukon Golds with butter, warm milk, sour cream, fresh herbs, and crisp bacon. The potatoes are simmered, mashed mostly smooth, then finished with a savory, creamy mix-in.
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Prep Time 15 minutes
Cook Time 31 minutes
Total Time 46 minutes
Servings: 6 servings
Course: Side Dish
Cuisine: American
Calories: 390
Ingredients Equipment Method Notes

Ingredients
  

  • 6 bacon slices, chopped
  • 3 lb Yukon Gold potatoes peeled and cut into 1 1/2-inch pieces
  • 2 tsp kosher salt divided
  • 1 inch cold water enough to cover the potatoes by
  • 4 tbsp unsalted butter
  • 0.75 cup whole milk warmed
  • 0.5 cup sour cream
  • 0.25 cup fresh chives chopped
  • 2 tbsp fresh parsley chopped
  • 0.5 tsp black pepper

Equipment

  • 1 12-inch skillet
  • 1 6-quart pot

Method
 

  1. Cook the bacon in a 12-inch skillet over medium heat for 8–10 minutes, stirring occasionally, until crisp.
  2. Transfer the bacon to a paper towel-lined plate.
  3. Put the potatoes in a 6-quart pot and add enough cold water to cover them by 1 inch, along with 1 teaspoon of the salt.
  4. Bring the potatoes to a boil, then simmer for 15–20 minutes, until they are fork-tender.
  5. Drain the potatoes well.
  6. Return the potatoes to the pot and let them steam for 1 minute.
  7. Mash the potatoes until mostly smooth.
  8. Mash in the butter, warmed milk, sour cream, remaining 1 teaspoon salt, and black pepper.
  9. Fold in the bacon, chives, and parsley.

Notes

For the smoothest texture, mash the potatoes while they are hot. Refrigerate leftovers for 3–4 days; freezing is possible, though the texture may change. For a lighter variation, replace the sour cream with plain Greek yogurt.