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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
Cook Time 33 minutes
Total Time 48 minutes
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.