These bacon cream cheese mashed potatoes are a creamy, savory, and completely delicious side dish that pairs well with any meal! Mashed potatoes are mixed with cream cheese, bacon, butter, and herbs for an extra special combination. Once you try out this tasty side, you'll never want to make mashed potatoes another way again!
Bacon Cream Cheese Mashed Potato Recipe
There are so many different ways to make mashed potatoes. From choosing the best kind of potato to deciding whether to use milk or cream, there are a ton of variations out there.
For this recipe, I'm adding some cream cheese and bacon to make a wonderfully rich and satisfying batch of mashed potatoes. Trust me, these potatoes are so delicious that it'll be hard to make them any other way!
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🥘 Bacon Cream Cheese Mashed Potatoes Ingredients
I really like using russet potatoes in this recipe because of how fluffy they are. However, you could try out some Yukon gold potatoes as well!
- Russet Potatoes - 2½ pounds of peeled russet potatoes.
- Cream Cheese - 4 ounces of cream cheese that have been softened at room temperature.
- Butter - 2 tablespoons of butter.
- Milk - ¼ cup of milk. You can use half & half or heavy cream if you like, but I don't find it necessary with the addition of the cream cheese.
- Bacon - 2 strips of bacon that have been cooked and then crumbled. Of course, you can always use more than 2 strips if you like!
- Garlic Powder - 1 teaspoon of garlic powder.
- Dried Minced Onion - ½ tablespoon of dried minced onion.
- Chives - ½ tablespoon of dried chives (or more to taste).
- Salt & Pepper - ½ teaspoon of both salt and pepper to taste.
- Chicken Broth (optional) - 2 cups of chicken broth. You can add this to the water that you use to boil your potatoes for a ton of extra flavor!
*Be sure to see the free printable recipe card below for ingredients, exact amounts & instructions with tips!*
🔪 How To Make Bacon Cream Cheese Mashed Potatoes
Make sure you heat your cream cheese, milk, and butter in a separate saucepan rather than mixing them straight into your potatoes. This is the key to allowing the potatoes to absorb all the flavors and mix together wonderfully! To begin, you'll need a large pot, a small saucepan, and a whisk.
This recipe will make 4 servings of rich and creamy potatoes.
- Prepare potatoes. Add 2½ pounds of peeled russet potatoes into a large pot of salted water (or water and optional 2 cups of chicken broth) and bring it to a boil. You'll want to use about 1 tablespoon of salt per pound of potatoes. However, if you are including the chicken broth, reduce that amount to ½ tablespoon per pound of potatoes.
- Boil. Boil your potatoes until they easily break apart with a fork (about 30 minutes).
- Heat cream cheese. Meanwhile, go ahead and add 4 ounces of softened cream cheese, 2 tablespoons of butter, and ¼ cup of milk into a small saucepan over medium-low heat. Once the cream cheese has softened, whisk until the cream cheese and butter have melted and the mixture is smooth.
- Add ingredients. Next, add in 2 strips of crumbled bacon, 1 teaspoon of garlic powder, ½ tablespoon of both dried onion and chives, and ½ teaspoon each of salt and pepper. Stir to combine and then reduce the heat to low.
- Drain. When the potatoes are done cooking, drain the water and return them to the pot.
- Mash. Use a potato ricer or potato masher to thoroughly mash up your potatoes, removing all of the lumps.
- Add sauce. Pour the cream cheese sauce over top of the mashed potatoes and stir until everything is well-combined.
- Serve. Serve immediately while warm.
Pair your bacon cream cheese mashed potatoes with any of your favorite entrees, like pan seared picanha steaks. For more ideas, check out my post on what to serve with mashed potatoes! Enjoy!
💭 Angela's Pro Tips & Recipe Notes
- Anytime you make mashed potatoes, you should always salt the water with about 1 tablespoon of salt per pound of potatoes. This will help to preseason your potatoes so that the final dish is extra flavorful! *If using chicken broth, reduce the amount to ½ tablespoon of salt per pound of potatoes.
- Add 2 cups of chicken broth to the water that you use to boil the potatoes to add some extra flavor!
- Over-mixing your potatoes can make them gummy and unsavory. Only mix until everything is just combined.
🥡 Storing & Reheating
Place your leftover mashed potatoes into an airtight container and store them in the fridge for up to 5 days.
To freeze, allow your potatoes to cool completely before placing them in a storage container and freezing for up to 2 months. Take a look at my guide for freezing mashed potatoes!
Reheating Mashed Potatoes
Place your mashed potatoes into a pot over low heat. Once warm, add a splash of cream or some butter. For more methods, take a look at my guide for reheating mashed potatoes.
❓ Recipe FAQs
For extra creamy potatoes, I really enjoy using a potato ricer! A potato masher is also a great tool. However, you should never put potatoes into a blender or food processor to mash them. This is too rough and will make your potatoes gummy.
No, you don't have to. For this recipe, I like to have my potatoes peeled because I'm aiming for a really creamy consistency. However, you can always leave the potato skin on if you like.
Since these potatoes only take about 35 minutes to make from start to finish, I don't really think it is necessary to prepare them in advance. Of course, if you really need to, you can make them and store them in the fridge. When ready, add them back into the pot over medium-low heat and add in a splash of cream while heating.
🥔 Easy Mashed Potato Recipes
- Mashed Potato Casserole - This tasty casserole is perfect for when you have some leftover potatoes on hand!
- Yellow Mashed Potatoes - Yellow potatoes yield some extra creamy mashed potatoes!
- Mashed Sweet Potatoes - For a tasty twist, swap out your potatoes for some delicious sweet potatoes!
- Instant Pot Mashed Potatoes - Use your Instant Pot or pressure cooker to make a quick and easy side dish.
- Red Skin Mashed Potatoes - This recipe features roasted garlic and cream cheese for some extra flavor!
- Mashed Potatoes Without Milk - Whether you have an allergy or just ran out of milk, you can still enjoy some mashed potatoes!
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📖 Recipe Card
Bacon Cream Cheese Mashed Potatoes
Ingredients
- 2½ lbs russet potatoes (peeled)
- 4 oz cream cheese (softened, at room temperature)
- 2 tablespoon butter
- ¼ cup milk
- 2 strips bacon (cooked and crumbled)
- 1 teaspoon garlic powder
- ½ tablespoon dried minced onion
- ½ tablespoon chives (dried, or more to taste)
- ½ teaspoon each, salt & pepper (to taste)
- 2 cups chicken broth (optional)
(Note: 2x or 3x only changes the ingredient list)
Instructions
- Add your peeled russet potatoes into a large pot of salted water (or water and optional chicken broth) and bring it to a boil.
- Boil your potatoes until they easily break apart with a fork (about 30 minutes).
- Meanwhile, go ahead and add your cream cheese, butter, and milk into a small saucepan over medium-low heat. Once the cream cheese has softened, whisk until the cream cheese and butter have melted and the mixture is smooth.
- Next, add in the crumbled bacon, garlic powder, dried onion, chives, salt, and pepper. Stir to combine and then reduce the heat to low.
- When the potatoes are done cooking, drain the water and return them to the pot.
- Use a potato ricer or potato masher to thoroughly mash up your potatoes, removing all of the lumps.
- Pour the cream cheese sauce over top of the mashed potatoes and stir until everything is well-combined.
- Serve immediately while warm.
Notes
- Anytime you make mashed potatoes, you should always salt the water with about 1 tablespoon of salt per pound of potatoes. This will help to preseason your potatoes so that the final dish is extra flavorful!
- Add 2 cups of chicken broth to the water that you use to boil the potatoes to add some extra flavor!
- Overmixing your potatoes can make them gummy and unsavory. Only mix until everything is just combined.
- To store: Place your leftover mashed potatoes into an airtight container and store it in the fridge for up to 5 days.
- To freeze: Allow your potatoes to cool completely before placing them in a storage container and freezing for up to 2 months. Take a look at my guide for freezing mashed potatoes!
- To reheat: Place your mashed potatoes into a pot over low heat. Once warm, add a splash of cream or some butter. For more methods, take a look at my guide for reheating mashed potatoes.
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