Bacon Cheddar Mashed Potatoes – the perfect side dish for every meal! These potatoes are loaded with sour cream, cheddar cheese, bacon, and green onions!
So if you follow me anywhere, you know I was in Austin at BlogHer Food all weekend. It’s a conference for food bloggers where we all talk about what annoys us about our job and then we eat everything in the city.
And, in case you’ve ever wondered, I am horrible at conferences. (Very good at the eating part though.)
I showed up for 3 things the entire conference. And only stayed the full time for 1 of those.
Sitting still is hard for me, y’all.
Also, I sat down with a group of girls I didn’t know for the closing keynote and they asked if I had a business card.
And I didn’t.
I mean, do I seem like the kind of girl that carries business cards?
Anyway, one of the girls said, “Aww, you must be a new blogger!”
So that was kind of how the conference went for me.
I did get to hang out with friends that I’ve only ever known over the internet which was honestly the only reason I went to begin with so that totally made up for the conference being… ahem… lame.
And also there was lots of food!
Just a few of my favorite Austin eats of the weekend.
Voodoo Doughnut is a must stop for anyone visiting Austin. All the doughnuts are amazing but the ODB (the one with chocolate frosting, Oreos, and peanut butter) is the best.
Like, the best doughnut ever.
Did dinner at Stella San Jac one night. Highlights were the Blueberry Sage Cocktail and that crispy pork belly, quail egg, and grits in the top right photo.
And then I was up stupid early on day 2 of the conference so I wandered over to Snooze for the Late Harvest Benny. It was roasted pepper grit cakes with all sorts of veggies, a couple poached eggs, and a smoked cheddar hollandaise.
How To Make Bacon Cheddar Mashed Potatoes
Bacon Cheddar Mashed Potatoes are a great option for a holiday meal or with an every day dinner.
It starts by boiling peeled and diced russet potatoes until they are fork tender. From there, I always put them in the stand mixer with the whisk attachment but you can mash them by hand if you prefer.
Melted butter, sour cream, milk, shredded cheddar cheese, salt, and pepper get mixed in until the cheese has melted and the potatoes reach your desired consistency. Then, fold in cooked bacon and chopped green onions, reserving some to put on top if desired.
Can You Make Bacon Cheddar Mashed Potatoes Ahead?
Yes! That’s what makes them perfect for holidays. You can make them a few hours ahead or even overnight!
Make them ahead and store them in an airtight container in the fridge. To reheat, put them in a pot on the stove over low heat or even in a slow cooker. You may need to add more milk because they will thicken up.
Can You Freeze Bacon Cheddar Mashed Potatoes?
Yes! You can freeze mashed potatoes for up to 3 months. Make sure to use an airtight, freezer-safe container. If using a plastic bag, squeeze as much air out as possible.
To defrost, allow to sit overnight in the fridge. From there, you can heat on the stove top or in a slow cooker.
More Side Dish Recipes
Cranberry Almond Broccoli Salad – a lighter version of the classic broccoli salad. Make with broccoli, crispy bacon, almonds, red onion, and dried cranberry in a creamy dressing. This is another one that’s good for holidays
Pepperoni Pizza Pasta Salad – pasta tossed with mini pepperoni, black olives, green bell pepper, tomatoes, mozzarella cheese, and Italian dressing. It’s great as a meal or a side dish.
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- 2 pounds Russet potatoes, peeled and diced
- 4 tablespoons salted butter, melted
- ½ cup sour cream
- ¼ - ½ cup milk
- ½ cup sharp cheddar cheese, shredded
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ⅓ cup sliced green onions
- 4 slices bacon, cooked and crumbled
- Put diced potatoes in a large pot. Cover with water and bring to a boil over high heat. Reduce heat and simmer until potatoes are fork tender, about 15 minutes. Drain and transfer to a stand mixer fitted with a whisk attachment. Add in melted butter and beat slowly until mostly mashed. Add in sour cream, ¼ cup milk, cheese, salt, and black pepper. Continue beating until it reaches desired consistency, adding remaining ¼ cup of milk if necessary. Use a rubber spatula to stir in half of the green onions and bacon.
- Transfer to a serving dish and sprinkle remaining green onions and bacon on top.
Nutrition Information:Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 278Total Fat: 16gSaturated Fat: 9gTrans Fat: 1gUnsaturated Fat: 5gCholesterol: 44mgSodium: 389mgCarbohydrates: 26gFiber: 3gSugar: 2gProtein: 9g