I love making comforting dishes that feel both cozy and indulgent, and this Bacon Cream Mashed Potatoes recipe is exactly that. It’s creamy, savory, and packed with flavor, yet simple enough to make in about 40 minutes.
Bacon Cream Mashed Potatoes
This dish starts with a smooth mashed potato base, then gets topped with a rich bacon cream sauce filled with mushrooms, onions, corn, and melted cheese. I love how the flavors balance—savory bacon, earthy mushrooms, and creamy potatoes come together for a satisfying side dish that works for everyday meals or even special occasions.
Why you‘ll love this recipe
Combines creamy potatoes with a flavorful bacon cheese sauce
Easy to make with everyday ingredients in under an hour
Perfect as a side dish for dinner or a cozy snack
Kid-friendly, but elegant enough to serve for guests
Ingredients
Potato Mash Base
- 2 yellow potatoes (about 350g) – preferably yellow-flesh potatoes (like Dutch potatoes) for a fluffy mash. Avoid white potatoes as they are too firm. Peeled weight: ~300g.
- 2g salt – use fine salt for quick dissolving; reduce to 1g if the cream sauce is salty.
- 1–2g freshly ground black pepper – enhances aroma; omit if you dislike spiciness.
Bacon Cream Sauce
- 3 slices bacon (about 60g) – choose leaner bacon. If using bacon bits, reduce to 40g.
- 1/2 onion (about 80g) – yellow onion recommended, diced into 0.5cm cubes. Can substitute with 50g diced carrot (pre-blanched).
- 6 button mushrooms (about 80g) – sliced into 0.3cm slices. Substitute with shiitake or shimeji mushrooms if needed.
- 50g corn kernels – fresh or thawed frozen corn. Can replace with green peas or diced bell peppers.
- 1 slice processed cheese (about 20g) – If using shredded cheese, use 30g.
- 200ml whole milk – use full-fat milk for richness. Reduce to 180ml for a thicker sauce.
- 1–2g salt – adjust according to bacon’s saltiness, add at the end.
- 2g freshly ground black pepper – pairs well with bacon, adjust to taste.
- 1 tsp cooking oil
Garnish (Optional)
- 1g parsley flakes – fresh or dried. Can substitute with chopped scallions or grated parmesan.
Note: If mashed potatoes are too dry, add 10–15ml milk while mashing. Adjust salt in the sauce based on the saltiness of bacon.
Instructions
Prepare & Steam Potatoes:
Peel & Slice: Wash the potatoes. Peel them (removing the tough skin for better texture) and slice them into uniform 0.5cm thick slices (consistent thickness ensures even cooking). Arrange the slices in a single layer on a steamer plate or in a heatproof bowl.
Steam: Bring water in a steamer to a boil. Place the plate of potatoes in the steamer, cover, and steam over high heat for 15-20 minutes. (They are done when a chopstick pierces them easily with no hard core). Turn off the heat, remove the plate, and let the potatoes cool for 2 minutes (to avoid burning your hands).
Make Smooth Mashed Potatoes:
Mash & Season: Transfer the slightly cooled potatoes to a large bowl. Add 2g salt and 1-2g freshly ground black pepper. Use a potato masher to mash repeatedly until smooth and free of lumps. (If using a fork, be patient. You can then smooth it with the back of a spoon). If the mash seems too dry, add 10-15ml of milk (add a little at a time) and mix until moist but not sticky. Cover with plastic wrap to prevent drying out. Set aside.
Prepare Sauce Ingredients:
Chop Ingredients: Wash the onion, remove the skin and root end, and dice into 0.5cm pieces (smaller dice cook and soften faster). Wash the mushrooms, pat dry with paper towels (to prevent steaming instead of sautéing), and slice 0.3cm thick. Gently pat the bacon slices with a paper towel (to remove excess moisture) and cut into 1cm wide pieces. Thaw frozen corn kernels if using, then drain well in a colander. Set all ingredients aside.
Sauté Onion & Bacon:
Cook Onion: Place a skillet on the stove over low heat. Preheat for 30 seconds (prevents burning). Add 1 tsp cooking oil. Add the diced onion and sauté constantly with a silicone spatula for about 2 minutes, until the onion softens and the edges turn translucent (sweetness is released, sharpness is gone).
Cook Bacon: Add the bacon pieces. Increase heat to medium. Continue to sauté for 1-2 minutes, until the bacon is slightly crispy and has rendered its fat. (If there is excessive grease, you can blot some away with a paper towel to avoid a greasy sauce).
Sauté Mushrooms: Add the sliced mushrooms to the skillet. Sauté for 1.5-2 minutes, until they soften and reduce in size (they will absorb the bacon flavor). If the mushrooms release water, increase the heat to high briefly to evaporate it (prevents a watery sauce).
Add Corn: Add the well-drained corn kernels. Stir to combine.
Add Cheese & Milk: Add the cheese pieces, 1-2g salt (start with 1g, taste later), and 2g freshly ground black pepper. Pour in the 200ml of milk.
Thicken Sauce: Stir constantly with the spatula for 1-2 minutes until the cheese is fully melted and the sauce has thickened. (Prevent the cheese from sticking to the bottom). The sauce is ready when it coats the back of the spatula and drips off slowly in a ribbon that holds its shape briefly on the surface. If too thin, simmer longer on low heat (keep stirring). If too thick, add a little more milk (10ml at a time).
Assembly & Garnish:
Assemble: Retrieve the prepared mashed potatoes. Spoon them onto a serving plate or into a bowl. Use the back of the spoon to smooth and shape the potatoes into a round or square mound (a flat surface is best for the sauce). Evenly pour the prepared bacon cream sauce over the mashed potatoes, ensuring good coverage. (You can leave a small border of potato visible for a nicer presentation).
Garnish & Serve: If desired, sprinkle 1g of dried parsley flakes (or other garnish) over the sauce. Gently shake the plate to distribute the garnish evenly. Serve immediately while hot (the sauce is most aromatic and the potatoes are creamiest when warm).
Frequently Asked Questions
Can I make this ahead of time?
Yes! Prepare the mashed potatoes and sauce separately, then assemble and reheat before serving.
What can I use instead of bacon?
Ham, pancetta, or turkey bacon will work as substitutes.
Can I make this vegetarian?
Yes, simply omit the bacon and add more mushrooms or vegetables like bell peppers or peas.
How do I keep mashed potatoes smooth?
Use yellow potatoes and mash while hot. Don’t overwork them to avoid gumminess.
Creamy Mashed Potatoes with Bacon Sauce
Ingredients
Potato Base
- 350 g yellow potatoes about 2 medium, peeled weight ~300g
- 2 g salt
- 1 –2g freshly ground black pepper
Bacon Cream Sauce
- 60 g bacon about 3 slices, cut into small strips
- 80 g onion about 1/2 onion, diced into 0.5cm cubes
- 80 g button mushrooms about 6 pieces, sliced 0.3cm thick
- 50 g corn kernels fresh or thawed if frozen
- 20 g processed cheese slice or 30g shredded cheese
- 200 ml whole milk
- 1 –2g salt adjust based on bacon’s saltiness
- 2 g freshly ground black pepper
- 1 tsp cooking oil
Optional Garnish
- 1 g parsley flakes fresh or dried
Instructions
Prepare & Steam Potatoes:
- Peel & Slice: Wash the potatoes. Peel them (removing the tough skin for better texture) and slice them into uniform 0.5cm thick slices (consistent thickness ensures even cooking). Arrange the slices in a single layer on a steamer plate or in a heatproof bowl.
- Steam: Bring water in a steamer to a boil. Place the plate of potatoes in the steamer, cover, and steam over high heat for 15-20 minutes. (They are done when a chopstick pierces them easily with no hard core). Turn off the heat, remove the plate, and let the potatoes cool for 2 minutes (to avoid burning your hands).
Make Smooth Mashed Potatoes:
- Mash & Season: Transfer the slightly cooled potatoes to a large bowl. Add 2g salt and 1-2g freshly ground black pepper. Use a potato masher to mash repeatedly until smooth and free of lumps. (If using a fork, be patient. You can then smooth it with the back of a spoon). If the mash seems too dry, add 10-15ml of milk (add a little at a time) and mix until moist but not sticky. Cover with plastic wrap to prevent drying out. Set aside.
Prepare Sauce Ingredients:
- Chop Ingredients: Wash the onion, remove the skin and root end, and dice into 0.5cm pieces (smaller dice cook and soften faster). Wash the mushrooms, pat dry with paper towels (to prevent steaming instead of sautéing), and slice 0.3cm thick. Gently pat the bacon slices with a paper towel (to remove excess moisture) and cut into 1cm wide pieces. Thaw frozen corn kernels if using, then drain well in a colander. Set all ingredients aside.
Sauté Onion & Bacon:
- Cook Onion: Place a skillet on the stove over low heat. Preheat for 30 seconds (prevents burning). Add 1 tsp cooking oil. Add the diced onion and sauté constantly with a silicone spatula for about 2 minutes, until the onion softens and the edges turn translucent (sweetness is released, sharpness is gone).
- Cook Bacon: Add the bacon pieces. Increase heat to medium. Continue to sauté for 1-2 minutes, until the bacon is slightly crispy and has rendered its fat. (If there is excessive grease, you can blot some away with a paper towel to avoid a greasy sauce).
- Sauté Mushrooms: Add the sliced mushrooms to the skillet. Sauté for 1.5-2 minutes, until they soften and reduce in size (they will absorb the bacon flavor). If the mushrooms release water, increase the heat to high briefly to evaporate it (prevents a watery sauce).
- Add Corn: Add the well-drained corn kernels. Stir to combine.
- Add Cheese & Milk: Add the cheese pieces, 1-2g salt (start with 1g, taste later), and 2g freshly ground black pepper. Pour in the 200ml of milk.
- Thicken Sauce: Stir constantly with the spatula for 1-2 minutes until the cheese is fully melted and the sauce has thickened. (Prevent the cheese from sticking to the bottom). The sauce is ready when it coats the back of the spatula and drips off slowly in a ribbon that holds its shape briefly on the surface. If too thin, simmer longer on low heat (keep stirring). If too thick, add a little more milk (10ml at a time).
Assembly & Garnish:
- Assemble: Retrieve the prepared mashed potatoes. Spoon them onto a serving plate or into a bowl. Use the back of the spoon to smooth and shape the potatoes into a round or square mound (a flat surface is best for the sauce). Evenly pour the prepared bacon cream sauce over the mashed potatoes, ensuring good coverage. (You can leave a small border of potato visible for a nicer presentation).
- Garnish & Serve: If desired, sprinkle 1g of dried parsley flakes (or other garnish) over the sauce. Gently shake the plate to distribute the garnish evenly. Serve immediately while hot (the sauce is most aromatic and the potatoes are creamiest when warm).
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