Bacon and Herb Mashed Potatoes

The potatoes are fork-tender, the bacon is crisp, and then there’s that small but important moment after draining: a little water left in the pot can make the mash taste thin. I learned to give the potatoes a minute back over low heat before adding anything creamy. These bacon and herb mashed potatoes come out rich without feeling heavy, with chives and parsley brightening each bite.

Yukon Golds make a naturally smooth, buttery mash, while sour cream adds a gentle tang that keeps the butter and whole milk from taking over. I cook the bacon separately so it stays distinct, then fold it in at the end with the herbs. The result is a bowl of warm, savory potatoes with crisp bacon tucked through every scoop.

Why Starting the Potatoes in Cold Water Matters

Dropping raw potato pieces into already boiling water sounds like a shortcut, but the outside can soften before the centers have had time to cook through. Starting them in cold water lets the pieces warm gradually, which gives the centers and edges a better chance of becoming tender together. That matters when you want a smooth mash without finding firm little chunks in the middle.

The size of the pieces helps, too. Cutting the peeled potatoes into 1 1/2-inch pieces gives the water a reasonably even job to do; much larger pieces take longer to soften, while small uneven bits can break down early. Covering them with water by an inch keeps the pieces submerged as the pot comes to a boil. Once the water boils, lowering the heat to a simmer gives you steady cooking instead of a hard, rough boil that knocks the pieces around.

What Yukon Golds, Sour Cream, and Fresh Herbs Bring to the Mash

• Yukon Gold potatoes — Their creamy texture and buttery taste suit a rich mash. Russets work in the same weight and cut size, but they make a fluffier, less buttery result; peel them and cook until fork-tender as you would the Yukon Golds.
• Bacon — Regular bacon brings both salty, savory flavor and crisp texture. Turkey bacon can replace it if you prefer a leaner option, though it won’t render or brown quite the same way, so use its package guidance to judge when it’s crisp.
• Whole milk, unsalted butter, and sour cream — Whole milk and butter loosen and enrich the potatoes, while sour cream adds tang. Half-and-half can replace the milk for a richer mash; plain full-fat Greek yogurt can stand in for sour cream, though it tastes tangier and gives the potatoes a slightly thicker finish.
• Chives and parsley — Fresh chives give the mash a mild onion note, and parsley keeps the herbs tasting clean rather than heavy. Use fresh herbs when you can; dried herbs won’t give the same fresh flecks or lift. If chives are unavailable, finely chopped green onion is a close, slightly sharper swap.

From Crisp Bacon to a Smooth, Herby Mash

Cook the Bacon Until Crisp

Set a 12-inch skillet over medium heat and cook the bacon for 8 to 12 minutes, turning it as needed. Look for browned, crisp slices rather than pale, floppy ones; the exact pace can vary with the bacon. Transfer the slices to a paper towel-lined plate so excess grease drains away, then crumble them once they’re cool.

Simmer the Potatoes Until Fork-Tender

Put the peeled, cut potatoes in a 5-quart pot and cover them with cold water by 1 inch. Stir in 2 teaspoons of the kosher salt, bring the water to a boil, then reduce the heat and simmer for 15 to 20 minutes. Test a piece with a fork: it should slide in easily, without a firm center. If the fork still meets resistance, give the potatoes a little more time rather than moving on early.

Drain Well and Warm the Dairy

Drain the potatoes thoroughly, then return them to the pot over low heat for about 1 minute. Shake the pot gently as excess moisture evaporates; the potatoes should look dry on the surface, not wet or glossy with water. Meanwhile, warm the milk and butter together in a small saucepan over low heat until the butter melts. Keep the mixture below a boil.

Mash, Season, and Fold in the Bacon

Mash the potatoes, then stir in the warm milk mixture, sour cream, remaining 1 teaspoon of kosher salt, chives, parsley, and black pepper until combined. Stop stirring once the ingredients are evenly incorporated; prolonged, forceful mixing can make mashed potatoes pasty. Fold in the crumbled bacon so it stays in distinct pieces. Serve the potatoes hot.

Simple Swaps for Different Tables

Questions That Come Up While Making These Potatoes

Bacon and Herb Mashed Potatoes

Bacon and herb mashed potatoes combine creamy Yukon Gold potatoes with crisp bacon, chives, and parsley. Warm milk and butter keep the mash smooth, while sour cream adds a tangy finish.

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Prep Time 15 minutes mins

Cook Time 33 minutes mins

Total Time 48 minutes mins

Servings: 6 servings

Course: Side Dish

Cuisine: American

Calories: 380

Ingredients Equipment Method Notes

Ingredients

  

• 6 bacon slices
• 3 lb Yukon Gold potatoes peeled and cut into 1 1/2-inch pieces
• 1 tbsp kosher salt divided
• 0.5 cup whole milk
• 6 tbsp unsalted butter
• 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

Method

 

1. Cook the bacon in a 12-inch skillet over medium heat for 8 to 12 minutes, turning as needed, until crisp.
2. Transfer the bacon to a paper towel-lined plate.
3. Crumble the bacon when cool.
4. Put the potatoes in a 5-quart pot and cover with cold water by 1 inch.
5. Stir in 2 teaspoons of the salt.
6. Bring the potatoes to a boil.
7. Reduce the heat and simmer for 15 to 20 minutes, until the potatoes are easily pierced with a fork.
8. Drain the potatoes well and return them to the pot.
9. Set the pot over low heat for about 1 minute, shaking gently, until excess moisture evaporates.
10. Warm the milk and butter in a small saucepan over low heat until the butter melts; do not let the mixture boil.
11. Mash the potatoes.
12. Stir in the warm milk mixture, sour cream, remaining 1 teaspoon salt, chives, parsley, and pepper until combined.
13. Fold in the crumbled bacon.
14. Serve hot.

Notes

For a smooth, creamy texture, warm the milk and butter before mixing them into the potatoes. Refrigerate leftovers in a covered container for 3 to 4 days; freeze for up to 2 months. Plain Greek yogurt can replace the sour cream if desired.