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Bacon Rosemary Mashed Potatoes

Bacon Rosemary Mashed Potatoes

  • Prep

    15 m
  • Cook

    40 m
  • Ready In

    55 m
chocosaur

chocosaur

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

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Ingredients {{adjustedServings}} servings

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Original recipe yields 6 servings

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Nutrition

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  • Calories:
  • 200 kcal
  • 10%
  • Fat:
  • 10.7 g
  • 16%
  • Carbs:
  • 21.6g
  • 7%
  • Protein:
  • 4.9 g
  • 10%
  • Cholesterol:
  • 29 mg
  • 10%
  • Sodium:
  • 497 mg
  • 20%

Based on a 2,000 calorie diet

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Directions

  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.
  5. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

naples34102
20

naples34102

3/2/2009

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.

Vicki
14

Vicki

3/25/2008

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.

Dianne
11

Dianne

6/30/2009

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!

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