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Cowboy Mashed Potatoes

Cowboy mashed potatoes combine creamy russet potatoes with crisp bacon, sharp cheddar, and green onions. Simmer the potatoes until fork-tender, mash them with butter, warm milk, and sour cream, then fold in the hearty toppings.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Side Dish
Cuisine: American
Calories: 693
Ingredients Equipment Method Notes

Ingredients
  

  • 8 oz bacon chopped
  • 3 lb russet potatoes peeled and cut into 1 1/2-inch pieces
  • 1 tbsp kosher salt divided
  • 0.5 cup unsalted butter
  • 0.75 cup whole milk warmed
  • 0.5 cup sour cream
  • 0.5 tsp black pepper
  • 1.5 cup sharp cheddar cheese shredded
  • 0.5 cup green onions thinly sliced

Equipment

  • 1 10-inch skillet

Method
 

  1. Cook the bacon in a 10-inch skillet over medium heat for 8 to 10 minutes, stirring occasionally, until crisp.
  2. Transfer the bacon to a paper towel-lined plate.
  3. Put the potatoes in a 5-quart pot and cover with cold water by 1 inch.
  4. Stir in 2 teaspoons of the salt.
  5. Bring the water to a boil over high heat, then reduce the heat and simmer for 15 to 20 minutes, until the potatoes are easily pierced with a fork.
  6. Drain well and return the potatoes to the pot.
  7. Mash the potatoes.
  8. Mix in the butter, warm milk, sour cream, remaining 1 teaspoon salt, and black pepper until creamy.
  9. Fold in the cheddar, bacon, and green onions.
  10. Serve hot.

Notes

For the creamiest texture, warm the milk before mixing it in and avoid over-mashing. Refrigerate leftovers in an airtight container for up to 4 days; freezer: yes, though the texture may soften after thawing. Plain Greek yogurt can replace the sour cream.