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Potatoes have to be one of my favorite side dishes. They are so versatile – fry 'em, bake 'em, cook 'em, mash 'em up. No matter how they're made, they still taste amazing!
This recipe turns the regular mashed potato into a much-needed upgrade. With cheddar, bacon, and sour cream, you get a mouthful of delicious without drowning your portion in massive amounts of salt and butter.
But even if you add a little something, I promise I won't tell!
How to Make Bacon Cheddar Mashed Potatoes
Step 1: Peel and cube potatoes, then place in a saucepan and cover with water. If you want to make this dish a day ahead of time, stop at this step and place everything in the refrigerator until you're ready to continue.
Step 2: Bring water to a boil, reduce heat, and simmer 15 minutes until potatoes are tender. Meanwhile, cook up bacon while you're waiting for potatoes to cook.
Step 3: When potatoes are done, drain and return to pan. Add in cheese, sour cream, and milk, then mash until you're happy with the lumpy-smooth ratio. If you like your potatoes really smooth, use a hand beater or Kitchen Aid mixer.
Step 4: Cook mashed potatoes until thoroughly heated, stirring constantly. Then stir in the remaining ingredients!
- 2 1/2 lbs cubed peeled baking potatoes
- 1 cup shredded cheddar cheese
- 1 cup milk
- 2 tbsp sour cream
- 1/2 tsp salt
- 1/2 tsp pepper
- 4 bacon slices cooked & crumbled
- green onions (optional)
- Place potatoes in saucepan, cover with water. Bring to a boil. Reduce heat. Simmer 15 minutes until tender.
- Drain and return potatoes to pan. Add cheese, sour cream, and milk; mash to desired consistency.
- Cook 2 min or until heated thoroughly, stirring constantly. Stir in remaining ingredients.
It really could not be any easier to have gourmet bacon cheddar mashed potatoes on your Thanksgiving table. They taste great as leftovers too, so you can totally have another Holiday meal the next day.
If you're not too full from the day before, that is!
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