Bacon-Green Onion Mashed Potatoes are wonderfully creamy and buttery with extra flavor from crumbled bacon and green onions. Makes a great side for a holiday meal.
Mashed potatoes are at the top of the list of favorite comfort foods. Who can resist their smooth, creamy texture. I don’t think I’ve ever met anyone who doesn’t like mashed potatoes. I have lots of different favorite ways for making them. Scroll down for more mashed potato recipes.
These Bacon-Green Onion Mashed Potatoes have flavor from butter and sour cream, plus a little garlic flavor from 3 cloves of garlic that are cooked with the potatoes and them mashed with them.
Once you cook the bacon, you’ll briefly cook the green onion in the bacon grease so that it soaks up all the great bacon flavor. These mashed potatoes are so flavorful, they don’t need any gravy and they go really well with meatloaf.
Tips For Making Great Mashed Potatoes
- Use either Yukon Gold (my favorite because they are so creamy) or russet potatoes.
- Add salt to the water when you cook the potatoes.
- Drain the potatoes well so your mashed potatoes aren’t watery.
- Use either a potato masher or a ricer if you don’t want lumps. Don’t overmash the potatoes or they will get gummy.
- Warm the milk before adding it and let the sour cream sit at room temperature while the potatoes cook. You don’t want to add anything cold to the potatoes.
Try These Other Mashed Potatoes Recipes
- Buttermilk Mashed Potatoes
- Crockpot Mashed Potatoes
- Duke’s Mayonnaise Mashed Potatoes
- Loaded Mashed Potato Casserole
- Roasted Garlic and Bacon Mashed Potatoes
Bacon-Green Onion Mashed Potatoes
- 3 pounds Yukon Gold or Russet Potatoes, peeled and cut into chunks
- 3 cloves garlic, peeled
- 8 slices bacon, cut into 1/2-inch pieces
- 3 green onions, sliced
- 2/3 cup milk, warmed
- 2 tablespoons butter, softened
- 2/3 cup sour cream
- 1 1/4 teaspoons salt
- 1/2 teaspoon pepper
- Place the potatoes and garlic in a large pot and cover with water. Add a few teaspoons of salt. Bring to a boil. Simmer until soft, about 20 minutes.
- While potatoes are cooking, fry the bacon in a large nonstick skillet until crispy. Remove with a slotted spoon and drain on paper towels.
- Drain off all but 1 tablespoon of bacon grease. Add green onion and cook for 1 to 2 minutes.
- When potatoes are done, drain well and return to pot or place in a large bowl.
- Add milk, butter, sour cream, salt and pepper. Mash potatoes with a potato masher.Or you can use a potato ricer. If you're using a potato ricer, press the potatoes through it before you add them to the bowl.
- Stir in bacon and green onions. Serve.