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Bacon and Herb Mashed Potatoes

Bacon and herb mashed potatoes with Yukon golds are cooked until tender, then mashed creamy with warm cream, sour cream, and reserved bacon drippings. Fold in chopped chives, parsley, and thyme for a fresh, savory finish.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 8 servings
Course: Side Dish
Cuisine: American
Calories: 330
Ingredients Equipment Method Notes

Ingredients
  

Yukon gold potatoes
  • 3 lb Yukon gold potatoes, peeled and cubed
Salt for the water
  • 1 tbsp salt for the water
Bacon
  • 8 bacon, chopped
Unsalted butter
  • 4 tbsp unsalted butter
Heavy cream
  • 0.75 cup heavy cream, warmed
Sour cream
  • 0.5 cup sour cream
Fresh chives
  • 2 tbsp fresh chives, chopped
Fresh parsley
  • 2 tbsp fresh parsley, chopped
Fresh thyme leaves
  • 1 tsp fresh thyme leaves
Salt
  • 1 tsp salt
Black pepper
  • 0.25 tsp black pepper

Equipment

  • 1 Dutch oven

Method
 

Cook the bacon
  1. Cook the bacon until crisp, then drain and reserve 2 tablespoons of the drippings for mashing.
Boil and mash the potatoes
  1. Boil the potatoes in salted water for 15-18 minutes, until tender.
  2. Drain the potatoes, then mash with the butter and the reserved bacon drippings until smooth and creamy.
Mix in the dairy and herbs
  1. Stir in the warmed heavy cream and the sour cream, mixing until fully incorporated.
  2. Fold in most of the bacon, chives, parsley, and thyme, then season with salt and black pepper.
Serve
  1. Top the mashed potatoes with the remaining bacon and herbs, then serve immediately while warm.

Notes

For extra creamy mashed potatoes, mash the drained potatoes while they’re still hot so the butter and bacon drippings emulsify smoothly. Refrigerate leftovers in a covered container for up to 3 days; reheat gently with a splash of warm cream or milk. Freezing is not recommended because the dairy can break and become grainy. Dietary swap: use turkey bacon instead of pork bacon for a lighter option while keeping the herb-forward flavor.