Ingredients
Scale
- 2 pounds Yukon Gold potatoes, peeled and cut into chunks
- 6 slices thick-cut bacon
- 4 scallions, thinly sliced (white and green parts separated)
- 1/2 cup whole milk (or heavy cream for extra richness)
- 4 tablespoons unsalted butter
- Salt, to taste
- Freshly ground black pepper, to taste
- Optional: 1/4 cup grated Parmesan cheese for a savory twist
Substitution suggestions: If you prefer a lighter version, swap bacon for turkey bacon or smoked turkey slices. For dairy-free, use olive oil or a plant-based butter and substitute milk with almond or oat milk. Scallions can be replaced with chives or green onions if that’s what you have on hand.
Instructions
- Place the peeled and cut Yukon Gold potatoes in a large pot and cover with cold water. Add a pinch of salt. Bring to a boil over high heat, then reduce to a simmer. Cook until the potatoes are fork-tender, about 15-20 minutes.
- While the potatoes cook, heat a skillet over medium heat and add the bacon slices. Cook until crispy, about 6-8 minutes, turning occasionally. Remove bacon and place on paper towels to drain. Reserve 1 tablespoon of the bacon fat in the skillet.
- Add the white parts of the scallions to the bacon fat in the skillet. Sauté for 2-3 minutes until softened and fragrant. Remove from heat and set aside.
- Drain the potatoes well and return them to the pot. Over low heat, mash the potatoes gently to release steam and remove excess moisture, about 1-2 minutes.
- Add the butter and warm milk (or cream) to the potatoes. Using a potato masher or hand mixer, mash until smooth and creamy. Season with salt and freshly ground black pepper to taste.
- Stir in the sautéed scallions, crumbled bacon, and green parts of the scallions. If using, fold in the grated Parmesan cheese for an extra layer of flavor.
- Give the mixture a final gentle stir, taste, and adjust seasoning if necessary. Serve immediately while warm.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
