You know that moment when a side dish steals the show at dinner? I’m talking about mashed potatoes so rich and flavorful they make the main course jealous. Crispy bacon, tangy blue cheese, and buttery potatoes collide in ways you probably haven’t considered. Want to know the secret to getting that balance just right without oversalting the whole thing?
Why You’ll Love this mashed potatoes
These bacon and blue cheese mashed potatoes hit that sweet spot where comfort food meets sophistication, and honestly, that’s the kind of dish that makes people wonder if you actually know what you’re doing in the kitchen.
The creamy base gets a smoky kick from crispy bacon, while tangy blue cheese adds an unexpected elegance. I love how this recipe transforms basic mashed potatoes into something restaurant-worthy without requiring fancy techniques.
You’re basically just mashing, folding, and topping, yet somehow you’ll impress everyone at the table. It’s that rare dish that feels both indulgent and surprisingly easy.
Also read: Buttery Cabbage & Bacon Recipe
What Ingredients are in mashed potatoes?
This bacon and blue cheese mashed potatoes recipe combines simple, quality ingredients to create a sophisticated side dish. The foundation starts with russet potatoes, which provide the perfect starchy base for creamy mashed potatoes.
From there, the recipe builds layers of flavor with crispy bacon for smokiness, tangy blue cheese for complexity, and rich butter and milk for a luxurious texture. A touch of salt and pepper rounds out the seasonings, creating a well-balanced dish that’s greater than the sum of its parts.
Ingredients:
- 3 lbs russet potatoes, cut into 2-inch chunks
- 2-3 teaspoons kosher salt
- 1/4 teaspoon black pepper
- 3 ounces bacon (about 6 slices)
- 3/4 cup whole milk
- 8 tablespoons unsalted butter
- 4 ounces blue cheese, crumbled
When selecting your ingredients, choose firm russet potatoes without soft spots or sprouting. Quality matters here, especially with the blue cheese—a good-quality cheese will provide better flavor than pre-crumbled varieties.
Whole milk creates a creamier result than low-fat alternatives, and using unsalted butter allows you to control the salt content throughout the dish. If you prefer a milder blue cheese flavor, you can reduce the amount to 2-3 ounces, or substitute with another cheese like sharp cheddar or Gruyère for a different flavor profile.
How to Make this mashed potatoes
- Begin by preparing the potatoes, which form the foundation of this dish. Cut 3 lbs of russet potatoes into 2-inch chunks and place them in a large pot with 2 teaspoons of kosher salt and enough cold water to cover them completely.
- Bring the water to a boil over high heat, then reduce the heat and simmer until the potatoes are very tender, approximately 20 to 25 minutes.
- Once cooked through, drain the potatoes thoroughly and return them to the pot, which will help remove excess moisture for a fluffier final texture.
- While the potatoes cook, prepare the bacon and dairy mixture. Cook 3 ounces of bacon (about 6 slices) in a large skillet over medium heat until crisp, which takes 5 to 8 minutes.
- Transfer the cooked bacon to a paper towel-lined plate to cool, then crumble or chop it into bite-sized pieces. In a separate step, combine 3/4 cup whole milk, 8 tablespoons of unsalted butter cut into pieces, and 1/2 teaspoon salt.
- Warm this mixture in the microwave for 45 seconds until the butter is melted and the milk is warm.
- Pour the warm milk and butter mixture over the drained potatoes and add 1/4 teaspoon black pepper. Mash the potatoes to your desired consistency—whether you prefer them smooth or with some texture remaining.
- Finally, fold in the crumbled bacon gently to distribute it evenly throughout, then top the finished mashed potatoes with 4 ounces of crumbled blue cheese. Serve immediately while the cheese begins to melt into the warm potatoes.
Decadent Bacon & Blue Cheese Mashed Potatoes Recipe
Ingredients
Method
- Begin by preparing the potatoes, which form the foundation of this dish. Cut 3 lbs of russet potatoes into 2-inch chunks and place them in a large pot with 2 teaspoons of kosher salt and enough cold water to cover them completely.
- Bring the water to a boil over high heat, then reduce the heat and simmer until the potatoes are very tender, approximately 20 to 25 minutes.
- Once cooked through, drain the potatoes thoroughly and return them to the pot, which will help remove excess moisture for a fluffier final texture.
- While the potatoes cook, prepare the bacon and dairy mixture. Cook 3 ounces of bacon (about 6 slices) in a large skillet over medium heat until crisp, which takes 5 to 8 minutes.
- Transfer the cooked bacon to a paper towel-lined plate to cool, then crumble or chop it into bite-sized pieces. In a separate step, combine 3/4 cup whole milk, 8 tablespoons of unsalted butter cut into pieces, and 1/2 teaspoon salt.
- Warm this mixture in the microwave for 45 seconds until the butter is melted and the milk is warm.
- Pour the warm milk and butter mixture over the drained potatoes and add 1/4 teaspoon black pepper. Mash the potatoes to your desired consistency—whether you prefer them smooth or with some texture remaining.
- Finally, fold in the crumbled bacon gently to distribute it evenly throughout, then top the finished mashed potatoes with 4 ounces of crumbled blue cheese. Serve immediately while the cheese begins to melt into the warm potatoes.
Notes
Mashed Potatoes Substitutions and Variations
What if you’re not a blue cheese devotee, or maybe you’ve got dietary restrictions to work around? I’d swap the blue cheese for sharp cheddar or creamy goat cheese—equally delicious, way less polarizing. Prefer vegetarian? Skip the bacon, but honestly, crispy mushrooms or caramelized onions fill that savory gap nicely. Can’t do dairy? I’d use olive oil instead of butter and nutritional yeast for that umami punch. Want something lighter? Half-and-half replaces whole milk without sacrificing creaminess. Mix things up. These potatoes are flexible enough to handle your preferences while staying absolutely stellar.mashed potatoes Substitutions and Variations
What if you’re not a blue cheese devotee, or maybe you’ve got dietary restrictions to work around? I’d swap the blue cheese for sharp cheddar or creamy goat cheese—equally delicious, way less polarizing.
Prefer vegetarian? Skip the bacon, but honestly, crispy mushrooms or caramelized onions fill that savory gap nicely. Can’t do dairy? I’d use olive oil instead of butter and nutritional yeast for that umami punch.
Want something lighter? Half-and-half replaces whole milk without sacrificing creaminess. Mix things up. These potatoes are flexible enough to handle your preferences while staying absolutely stellar.
What to Serve with mashed potatoes
These bacon and blue cheese mashed potatoes are basically a blank canvas for whatever protein or vegetable you’ve got going on your plate, and honestly, they’re versatile enough to make just about any meal feel a little fancier.
I’d pair them with a juicy steak or grilled chicken breast for that classic steakhouse vibe. Roasted Brussels sprouts or sautéed green beans add nice color and freshness. Even a simple herb-roasted pork chop works beautifully. The creamy, savory potatoes complement pretty much anything, really. They’re forgiving that way, which means you can’t really mess up dinner.
Final Thoughts
If you’re looking to impress people without spending all day in the kitchen, these bacon and blue cheese mashed potatoes are honestly your secret weapon. They’re fancy enough for dinner parties yet simple enough for weeknight meals. The combination of crispy bacon, tangy blue cheese, and buttery potatoes creates something genuinely crave-worthy. I’d say this dish proves you don’t need complicated techniques to feel restaurant-quality. Whether you’re feeding a crowd or just treating yourself, this recipe delivers comfort with a little sophistication. You’ll find yourself making these again and again.
