Is there anything better than a warm bowl of creamy mashed potatoes? Adding bacon, maybe!

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Credit: Chelsea Kyle

Recipe Summary test

active:
30 mins
total:
1 hr 10 mins
Yield:
Serves 8 to 10
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This article originally appeared in our Holiday 2021 issue. Get the magazine here.

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 425°. Brush the bottom and sides of a 9-by-13-inch or 3-quart baking dish with 2 tbsp. butter. Place the potatoes in a large pot and cover with cold salted water by 2 inches. Bring to a boil over high heat and cook until they can easily be pierced with a fork, about 15 minutes. Drain and return to the pot.

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  • Meanwhile, cook the bacon in a small nonstick skillet over medium heat until crispy, stirring occasionally, 6 to 7 minutes. Use a slotted spoon to remove the bacon to a paper towel–lined plate. Reserve 3 tbsp. of bacon fat. In a medium bowl, whisk the heavy cream, Parmesan, whole eggs and yolks, 1 tsp. black pepper, nutmeg, and several generous pinches of salt.

  • Add the reserved bacon fat and 10 tbsp. butter to the pot with the potatoes and mash until the butter has melted. While mashing, use a ladle or small measuring cup to pour a third of the egg mixture into the potatoes and mash until well combined. Repeat 2 more times, mashing until the potatoes are smooth and creamy. (Adding the eggs in batches while mashing prevents scrambling.)

  • Stir in the cooked bacon and transfer the mixture to the prepared baking dish. Use the back of a spoon to create swirls in the top of the potatoes. Dot with the remaining 4 tbsp. butter and sprinkle with the remaining 1/4 tsp. black pepper. Bake until puffy and golden brown, about 30 minutes. Let rest for 10 minutes before serving.

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