These Bacon Mashed Potatoes are creamy, buttery, and loaded with crispy bacon for the perfect comfort food side dish.

They make an easy dinner side for roasted chicken, grilled steak, turkey, pork chops, holiday meals, or cozy family dinners.

The bacon and cheddar do a lot of the flavoring work, and the result is creamy with enough texture from the toppings to keep it interesting.

They pair naturally with grilled or roasted meats, and they’re especially good as the base for Creamy Shepherd’s Pie if you have leftovers to use up.

Serve them warm in a wide bowl with everything piled on top so people can see what’s in there.

If you’re looking for more easy potato and comfort food side dishes, these are worth saving:

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Ingredients You’ll Need

Russet potatoes are the standard for this bacon mashed potatoes recipe because they’re starchier and mash to a fluffier texture than waxy varieties.

Warm the cream before adding it (cold dairy cools the mash down fast and makes it harder to get a smooth result). You can swap a tablespoon of the butter for reserved bacon fat if you want more bacon flavor running through the whole dish.

Important Recipe Notes

• Warm the dairy before adding. Cold cream or milk cools the mash quickly and makes it clump. Warm it in a small saucepan or in the microwave for 30 seconds before adding it to the potatoes.
• Steam off the moisture after draining. Return drained potatoes to the hot pot over low heat for 1 to 2 minutes before mashing. Drier potatoes absorb the butter and cream better and produce a fluffier result.
• Don’t over-mash. Overworking potatoes activates the starch and turns them gluey rather than fluffy. Mash just until smooth and stop. A potato masher or ricer works better here than an electric mixer.
• Use bacon fat for extra depth. Replace one tablespoon of the butter with reserved bacon fat for a richer, more savory mash. It’s optional but makes a noticeable difference in the final flavor.
• Getting the cream amount right takes a bit of judgment. Start with a third of a cup, then add more gradually until you reach the consistency you like. Some potatoes absorb more liquid than others depending on age and variety.
• Storage. Store leftovers in an airtight container in the fridge for up to 3 days. Reheat on the stovetop over low heat with a splash of cream or milk to loosen the texture. They don’t freeze particularly well because the texture turns grainy.

How to Serve, Store & Customize This Recipe

Serving: Serve in a wide bowl with the bacon, cheddar, and green onions clearly visible on top. These go well alongside roasted chicken, grilled steak, or slow cooker meats where the mash can soak up any extra juices. A small dollop of extra sour cream on the side is never a bad call.

Storing: Leftover mashed potatoes keep in an airtight container in the fridge for up to 3 days. Reheat on the stovetop over low heat, stirring in a splash of warm cream or milk to bring back the creamy consistency. Avoid the microwave if possible as it tends to dry out the edges.

Customizing: Add a half cup of softened cream cheese to the mash along with the butter for an even richer version. Swap cheddar for Gruyère or pepper jack depending on what you’re serving alongside. A handful of crispy fried onions on top instead of green onions gives a different texture and a slightly sweet, savory crunch.