Basic mashed potatoes get depth and zing from bacon and chives in this recipe. Use Russet potatoes since they are high in starch and make the fluffiest mashed potatoes. Many recipes ask you to peel and cube the potatoes beforehand in order to speed up boiling time. However, in my opinion, that only creates a lot of work, resulting in dense mashed potatoes since cubed potatoes tend to absorb a lot of water as they boil. Boil them whole, then slip the skins off after boiling – much easier than peeling raw potatoes.
This easy recipe is from our latest Trader Joe’s cookbook, “The 5 Ingredient Cookbook.”
Bacon and Chive Mashed Potatoes
- 2 pounds russet potatoes (about 4 potatoes)
- 2 Tbsp butter, cold (do not melt beforehand)
- ½ tsp salt
- ¼ tsp black pepper
- ½ cup milk, warmed
- 2 strips Fully Cooked Bacon, crisped and crumbled
- 1 Tbsp finely chopped fresh chives, plus extra for garnish
- Wash potatoes (do not peel yet). Place potatoes in a pot, cover with water, and bring to a boil. Cook potatoes for 30 minutes or until tender (poke with a knife). Drain.
- Slip potato skins off using your fingers. Run under cold water if potatoes are too hot to handle. Place peeled potatoes in a large bowl.
- While potatoes are hot, add butter, salt, pepper, and milk. Mash together until combined. Add more milk if necessary to get desired consistency; potatoes will thicken as they cool. Stir in bacon and chives. Taste and adjust seasoning. Garnish with chives.