This post is dedicated to my sis-in-law, Mandy. A few years back, when I was dating (my now husband) Patrick, we had his whole family over for dinner. My mom and I made these Blue Cheese and Bacon Mashed Potatoes for them, and they were a hit!
Somehow, these mashed potatoes have come up in Mandy and my conversation multiple times since then…she asked me for the recipe, and I finally got around to it! So, here ya go Mandy. The best mashed potatoes you can ever make.
And why wouldn’t they be? Irresistibly creamy potatoes made with Greek yogurt, swirls of melting blue cheese and bits of savory bacon. I mean really, it doesn’t get much better in the way of mashed potatoes.
To be honest, I’m really not a fan of mashed potatoes. (Gasp) It’s something about the texture I think…but, I must say, I love these potatoes. Really, I do. They have that strong blue cheese flavor, but it’s set off by the creaminess of the potatoes and rich bacony (just made that word up right there…) flavaaah that we as humans naturally adore.
As my mom and I were making these, we thought about “cleaning” them up a bit. Less butter? Nah. Milk instead of half and half? No way. Hold the bacon? Are we crazy? It turns out, sometimes you just have to splurge. And mashed potatoes are no exception. So for this Thanksgiving, just add that butter, fry up that bacon, stir in the cream and love yourself for it. But we’ll give you a fair warning…once you’ve tried these Blue Cheese and Bacon Mashed Potatoes, you may never go back.
Happy Thanksgiving from Kiwi and Carrot!!
- 8-10 red potatoes
- 1 lbs. bacon
- 6 Tbsp. butter
- 1 tsp. salt
- ½ cup plain Greek yogurt
- 1/2-3/4 cups half and half (adjust to taste and texture)
- 6 oz. blue cheese (more or less to taste)
- Chives for garnish, optional
- Rinse the potatoes and chop into quarters.
- Fill a large pot half way with water and heat until boiling. Once boiling, add the chopped potatoes and cook until fork tender. Drain the water.
- While potatoes are cooking, cut the bacon into small pieces and cook in a skillet pan. Drain the grease and set aside.
- In the large pot, melt the butter and then add the potatoes. Gently mash with a potato masher. (Don't over mash or they will become gummy).
- Add in the salt, plain Greek yogurt, half and half, crumbled blue cheese and 3/4 of the bacon. Mix gently until incorporated. Top with the remaining bacon and sprinkle with chives if desired.