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Wholesome Loaded Mashed Potato Bar with Bacon and Chives

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A creamy, comforting mashed potato bar topped with crispy bacon, fresh chives, and sharp cheddar cheese. Made with a Greek yogurt swap for a lighter twist, this crowd-pleasing dish comes together in about 45 minutes and is perfect for potlucks, game days, or weeknight dinners.

Ingredients

Scale
  • 2 pounds Yukon Gold potatoes, peeled and quartered
  • 4 tablespoons unsalted butter, softened
  • 1/2 cup plain Greek yogurt (full-fat or 2%)
  • 1/4 cup whole milk, warmed
  • 1 teaspoon salt, plus more for boiling water
  • 1/2 teaspoon black pepper, freshly ground
  • 2 cloves garlic, minced (optional)
  • 8 slices thick-cut bacon, cooked until crispy and crumbled
  • 1 cup sharp cheddar cheese, shredded
  • 1/2 cup sour cream
  • 1/4 cup fresh chives, finely chopped
  • Optional: chopped green onions, crispy fried onions, extra black pepper, hot sauce

Instructions

  1. Place the peeled and quartered Yukon Gold potatoes in a large pot and cover with cold water by about an inch. Add a generous pinch of salt (about 1 tablespoon). Bring to a boil over high heat, then reduce to a simmer. Cook for 15 to 20 minutes, until fork-tender.
  2. While the potatoes boil, cook the bacon in a large skillet over medium heat. Lay strips in a cold pan and heat slowly for 6 to 8 minutes, flipping once, until deeply golden and crispy. Transfer to a paper towel-lined plate to drain. Once cool, crumble or chop into small pieces. Reserve 1 tablespoon of bacon fat if desired.
  3. Drain the potatoes in a colander. Return the empty pot to the stove over low heat for about 30 seconds to evaporate remaining water, then add the potatoes back in. Let them sit for 1 to 2 minutes to steam off excess moisture.
  4. Add the softened butter to the hot potatoes and let it melt for a minute. Mash until the butter is incorporated and there are no large lumps. If using a ricer, run the potatoes through first, then stir in the butter. Avoid overmashing.
  5. Stir in the Greek yogurt and warm milk. Mix gently until combined and creamy. Add the salt, pepper, and minced garlic if using. Taste and adjust seasoning.
  6. Transfer the mashed potatoes to a serving bowl or a slow cooker set to warm. Arrange toppings in separate small bowls: crumbled bacon, shredded cheddar, sour cream, and fresh chives. Let everyone build their own bowl.
  7. Serve immediately. If using a slow cooker, they’ll stay perfect for about 1 hour. Stir occasionally to prevent a skin from forming.

Notes

For the best texture, don’t skip drying the potatoes after draining. Warm the milk before adding to prevent cooling the potatoes. Use a ricer for the smoothest texture on special occasions. Cook bacon until just shy of desired crispness as it continues to crisp while cooling. Avoid overmixing to prevent gummy potatoes. Leftovers keep in the refrigerator for up to 4 days; reheat on the stovetop with a splash of milk. Freezing is not recommended due to the Greek yogurt.

Nutrition

Keywords: mashed potatoes, loaded mashed potatoes, bacon and chives, potluck side dish, comfort food, Greek yogurt mashed potatoes, easy side dish

Find it online: https://willarecipes.com/wholesome-loaded-mashed-potato-bar-with-bacon-and-chives/