Bacon Rosemary Mashed Potatoes Recipe -
Bacon Rosemary Mashed Potatoes Recipe
  • READY IN 55 mins

Bacon Rosemary Mashed Potatoes

Recipe by  

"Creamy mashed potatoes are enhanced with the rich flavors of bacon, onion, rosemary, and garlic."

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
  • PREP

    15 mins
  • COOK

    40 mins

    55 mins


  1. Place the cubed potatoes in a pot with enough salted water to cover. Bring to a boil, and cook until tender, about 30 minutes; drain. Add butter to drained potatoes to melt; set aside.
  2. While the potatoes are cooking, place bacon in a large, deep skillet. Cook over medium high heat until very crisp, about 5 minutes. Remove bacon to paper towels to drain; allow to cool and crumble. Leave 2 tablespoons bacon drippings in skillet and return it to the heat.
  3. Cook the onion and garlic in the bacon drippings until tender, about 4 minutes. Stir in the rosemary and cook for 1 minute more.
  4. Mash the potatoes with the melted butter. Mix in the crumbled bacon, the onion mixture, and milk; season with salt and pepper.
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Reviews More Reviews

Most Helpful Positive Review
Mar 02, 2009

This is certainly an acceptable recipe, but nothing extraordinary. Make some mashed potatoes and add some onion, bacon, garlic and rosemary. It's as simple as that. There's nothing wrong with this, and it IS a step up from plain old mashed potatoes (although there's certainly nothing wrong with plain old mashed potatoes!), there's just nothing here that blows your socks off. I added more butter, no milk.

Most Helpful Critical Review
Mar 25, 2008

Potatoes were a bit dry - I would suggest adding a tad more milk. The flavors didn't blend well - I think a heavily carmelized sweet onion would have been better than the red onion.

Jun 30, 2009

I think these are TERRIFIC! The flavors blend together so well. I highly recommend this recipe. I used 8 small red potatoes and kept the skin on. I used 1 1/2 tsp. kosher salt in the water to boil the potatoes, and then added 1/2 tsp. kosher salt to the finished potatoes. I added 1/4 tsp. fresh groud black pepper and replaced 1/2 of the butter with light sour cream. I served these with the Rosemary Ranch Chicken Kabobs from this site. These potatoes were my favorite part of the meal!

Dec 18, 2007

Very nice change from regular mashed potatoes. I like the recipe as is but also tried a variation where I substituted yogurt for the milk &/or butter.

Oct 30, 2009

I absolutely adore these mashed potatoes. To think something so easy could be so wonderful. There was a perfect balance of flavors.

Aug 25, 2009

I thought these potatoes were FANTASTIC! My entire family disagreed. I'll admit young boys 9-4 are not the target audience for this dish so take the rating with a grain of salt. They gave it a one and I gave it a five. Used 2 big russets and made as written. If your family loves plan jane mashed potatoes like mine- they may not like this. But I did!!

Jun 30, 2009

I wish the recipe was more specific on the kind of potatoes and how big they should be. That aside, I used about 8 red potatoes, with the skins on and added a spoonful of FF sour cream when mashing the potatoes. I did heat the milk to almost boiling to make a fluffier potato. My family was divided. The husband and I liked this but the kids did not. I think it's a nice blend of flavors and quite different than your usual mashed potatoes. This went really well with Reunion Meatballs, which are also from this site, and garlic broccoli. I plan on using the leftovers tomorrow for breakfast by making them into fried potato pancakes.

Jan 13, 2011

Will use next milk next time. But yummy.


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  • Calories
  • 200 kcal
  • 10%
  • Carbohydrates
  • 21.6 g
  • 7%
  • Cholesterol
  • 29 mg
  • 10%
  • Fat
  • 10.7 g
  • 16%
  • Fiber
  • 2.2 g
  • 9%
  • Protein
  • 4.9 g
  • 10%
  • Sodium
  • 432 mg
  • 17%

* Percent Daily Values are based on a 2,000 calorie diet.

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