Easy Mashed Potatoes with Bacon, Blue Cheese, and Scallions
By Ashley MoorePublished on August 15, 2017
Time
40 minutes
Yield
Serves 4
Ingredients
2 pounds Yukon Gold potatoes, peeled and sliced ½ inch thickSalt and pepper 3 slices bacon, cut into ½-inch pieces¾ cup half-and-half 6 tablespoons unsalted butter 1 ounce blue cheese, crumbled (¼ cup)2 scallions, sliced thin
Before You Begin
We prefer Yukon Gold potatoes here, but russet potatoes will work in a pinch.
Instructions
- Place potatoes and 1 tablespoon salt in large saucepan, add water to cover by 1 inch, and bring to boil over high heat. Reduce heat to medium and simmer until potatoes are tender and paring knife can be easily slipped in and out of potatoes, 18 to 22 minutes.
- Meanwhile, cook bacon in 10-inch skillet over medium heat until crispy, 5 to 7 minutes. Using slotted spoon, transfer bacon to paper towel–lined plate. Combine half-and-half and butter in 2-cup liquid measuring cup and microwave, covered, until butter is melted and mixture is warm to touch, about 2 minutes.
- Drain potatoes and return them to saucepan. Cook over low heat, stirring, until potatoes are thoroughly dried, about 30 seconds. Remove from heat and, using potato masher, mash potatoes until smooth and no lumps remain. Stir in half-and-half mixture, 3/4 teaspoon salt, and 1/2 teaspoon pepper until fully incorporated. Stir in blue cheese, scallions, and bacon until combined. Season with salt and pepper to taste. Serve.
Time
40 minutesYield
Serves 4Ingredients
2 pounds Yukon Gold potatoes, peeled and sliced ½ inch thick
Salt and pepper
3 slices bacon, cut into ½-inch pieces
¾ cup half-and-half
6 tablespoons unsalted butter
1 ounce blue cheese, crumbled (¼ cup)
2 scallions, sliced thin
Ingredients
2 pounds Yukon Gold potatoes, peeled and sliced ½ inch thick
Salt and pepper
3 slices bacon, cut into ½-inch pieces
¾ cup half-and-half
6 tablespoons unsalted butter
1 ounce blue cheese, crumbled (¼ cup)
2 scallions, sliced thin
Ingredients
2 pounds Yukon Gold potatoes, peeled and sliced ½ inch thick
Salt and pepper
3 slices bacon, cut into ½-inch pieces
¾ cup half-and-half
6 tablespoons unsalted butter
1 ounce blue cheese, crumbled (¼ cup)
2 scallions, sliced thin
Why This Recipe Works
For an easy, creamy mash, we started by cooking sliced Yukon Gold potatoes in well-seasoned water. We used half-and-half because it is richer than milk but not as decadent as heavy cream. Microwaving the half-and-half with the butter before combining the mixture with the mashed potatoes ensured a bowl of piping-hot potatoes on the dinner table. For a tribute to the loaded baked potato, we stirred in some crispy chopped bacon, crumbled blue cheese, and sliced scallions.
Before You Begin
We prefer Yukon Gold potatoes here, but russet potatoes will work in a pinch.
Instructions
- Place potatoes and 1 tablespoon salt in large saucepan, add water to cover by 1 inch, and bring to boil over high heat. Reduce heat to medium and simmer until potatoes are tender and paring knife can be easily slipped in and out of potatoes, 18 to 22 minutes.
- Meanwhile, cook bacon in 10-inch skillet over medium heat until crispy, 5 to 7 minutes. Using slotted spoon, transfer bacon to paper towel–lined plate. Combine half-and-half and butter in 2-cup liquid measuring cup and microwave, covered, until butter is melted and mixture is warm to touch, about 2 minutes.
- Drain potatoes and return them to saucepan. Cook over low heat, stirring, until potatoes are thoroughly dried, about 30 seconds. Remove from heat and, using potato masher, mash potatoes until smooth and no lumps remain. Stir in half-and-half mixture, 3/4 teaspoon salt, and 1/2 teaspoon pepper until fully incorporated. Stir in blue cheese, scallions, and bacon until combined. Season with salt and pepper to taste. Serve.
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