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Mashed Potatoes With Bacon and Cheddar

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“I got this recipe out of the Martha Stewart Living Annual Recipes 2003 book. It's very tasty, and good enough for a week night side, or even good enough for a dinner party.”
1hr 10mins

Ingredients Nutrition


  1. Preheat oven to 350°F Peel potatoes, and cut into 1-inch chunks.
  2. Place in a large saucepan, and add enough cold water to cover by about 2 inches.
  3. Bring to a boil over medium-high heat, and reduce to a simmer.
  4. Cook until easily pierced with a paring knife, about 20 minutes.
  5. Transfer to a colander to drain; return to pan, cover, and set aside.
  6. Meanwhile, heat a large skillet over medium heat.
  7. Add bacon, and cook until crisp and browned, turning once.
  8. Transfer to paper towels; let cool, and crumble.
  9. Using a fork, mash potatoes in pan until light and fluffy; add cream cheese, butter, and sour cream, and stir until combined and smooth.
  10. Add the onion and any onion juice, chives, 2 cups cheese, half the bacon, salt, and pepper.
  11. Stir until well combined.
  12. Transfer to a buttered 3-quart baking dish.
  13. Top with remaining 1/2 cup cheese.
  14. Bake until top is slightly golden and potatoes are heated through, about 30 minutes.
  15. Remove from oven; garnish with remaining bacon.
  16. Serve immediately.

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