Mashed Potatoes with Bacon and Garlic

This decadent twist on traditional mashed potatoes is filled with plenty of bacon and garlic flavor.

Bacon Mashed Potatoes

Servings: 12


  • 6 lb. russet potatoes, peeled and cut into 2-inch pieces
  • 2 tsp. salt, plus more to taste
  • 3/4 lb. bacon, cut into 1/2-inch pieces
  • 3 1/2 cups half-and-half
  • 2 Tbs. roasted garlic puree (or chopped garlic)
  • Freshly ground pepper, to taste


  • Place the potatoes and 2 tsp. salt in a large stockpot. Add water to cover the potatoes by 3 inches. Bring to a boil over medium-high heat, reduce the heat to medium-low and simmer until the potatoes are tender when pierced with a fork, 15 to 20 minutes. Drain well in a colander.
  • Meanwhile, in a large saucepan over medium heat, cook the bacon until crisp and browned, about 10 minutes. Using a slotted spoon, transfer to a paper towel-lined plate. Pour the bacon fat into a small bowl and reserve, if desired, for adding to the mashed potatoes.
  • Return your now deliciously bacon seasoned pan to medium heat and pour in the half-and-half. Heat, stirring to scrape up the browned bits, until small bubbles form around the edges of the pan. Remove from the heat.
  • Return the potatoes to the pot and mash them with a potato masher. Gradually add the half-and-half, stirring constantly with a wooden spoon, until the potatoes are smooth and creamy. Fold in the bacon, the roasted garlic puree and up to 2 Tbs. of the reserved bacon fat. Finish by seasoning with salt and pepper to taste.
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