This post may contain affiliate links. Read my disclosure policy.
Make the classic even better with Cheesy Mashed Potatoes. This quick and easy side dish is loaded with cheddar cheese and crispy bacon. With just five simple ingredients, it’s sure to become a family favorite. Everyone will be asking for seconds!
Delicious Details
- Cuisine Inspiration: American
- Primary Cooking Method: Stovetop
- Dietary Info: Gluten-free
- Skill Level: Easy
Why You’ll Love These Cheesy Mashed Potatoes
Ah, mashed potatoes. A classic side dish. The ultimate comfort food. That one dish that unites a family, even if they disagree about every other part of the meal. Guess what. I don’t usually like them. *gasp* I mean, unless they are sitting atop my Shepherd’s Pie recipe or packed with all kinds of other flavors like my Parmesan Mashed Potatoes.
Nope, I’d much rather save my carbs for a giant scoop of corn pudding. And when it comes to cheesy whipped sides, give me mashed cauliflower any day of the week. But these are cheesy mashed potatoes. With bacon. And goodness gracious, I love them. So if I do, then I know for a fact that you will too. Here’s why…
- Flavors and textures galore. Crispy bacon adds that perfect amount of salty, smoky flavor that makes the sharp cheddar taste even better. Plus, I like to leave the skins on and I don’t fuss over getting rid of every lump, giving them a rustic, homestyle consistency.
- Just a bit lighter. While you can definitely opt for whole milk and sour cream to make them a bit richer, the chunkier texture does lend itself towards lightening up with Greek yogurt and lowfat milk. Don’t worry, though, they are still fluffy and comforting with the bacon and cheese.
- A total time saver. From beginning to end, these cheesy mashed potatoes take about 30 minutes to make. Most of that time is boiling so you can spend that time preparing the rest of your meal. No more saving mashed potatoes for Sunday dinner – you can even make them on busy weeknights!
- Simple prep. Between leaving the skin on and not needing to get rid of every lump, you’re going to be able to whip these up in no time. No need for special equipment or breaking out all the kitchen appliances. Just skip the peeling and use a basic hand potato masher, streamlining prep and reducing the number of dishes you’ll need to wash.
Recipe Ingredients
Get ready to jot these few items on your shopping list because I’m going to give you a rundown of what you’ll need to make these cheesy mashed potatoes. Look at the recipe card further down in the post for the full quantities.
- White or red potatoes. Either kind of potato will work, just wash and cut into 1/2-inch pieces. Peeling is up to you.
- Sharp cheddar cheese. Either yellow or white will work, so use your favorite.
- Plain Greek yogurt. You can use nonfat, light, or whole milk yogurt, or substitute sour cream.
- Milk. Any kind will do, though whole milk will produce a richer result.
- Bacon. Cooked till crispy and crumbled. If you prefer, you can substitute turkey bacon.
- Salt and pepper. To taste.
What are the best potatoes for making mashed potatoes?
Most people will say Yukon gold or Russet potatoes are the best for mashing. And it is true that these varieties yield a super fluffy and creamy finished product. But if you are leaving the skin on, like this recipe, you’ll want to go with a basic white or red potato. These have thinner skin that gets very soft when cooking. So it’s fine to leave it on.
How to Make Cheesy Mashed Potatoes
Here’s a quick overview so you can see the photos. The detailed step-by-step instructions are in the recipe card at the bottom of the post.
- Boil and mash. Place the potatoes in a pot, cover with cold water, and bring to a boil. Cook until fork tender and drain. Then mash the potatoes.
- Mix everything together. Add cheese and cover to let the cheese melt. Add Greek yogurt, milk, salt, and pepper, and stir to combine, then stir in the bacon.
- Serve and enjoy. Transfer to a serving bowl and top with more cheese and bacon.
Tips for Success
- Keep it simple. The texture I love is actually a happy side benefit of what makes these potatoes so easy – no need to peel the potatoes and no breaking out any appliances to mash them. Just use a basic potato masher.
- Cut them small. If you cut the potatoes into small cubes, they boil in way less than 20 minutes.
- Get rid of moisture. After draining the potatoes, return them to the hot pot with the lid off to allow some of the excess moisture to evaporate.
- Cut the carbs. If you need an even lighter option, get the same flavor in my Cheesy Cauliflower Mashed Potatoes.
- Storing leftovers. Transfer cooled parmesan mashed potatoes to an airtight container and store it in the fridge for up to 3 days. You can reheat them over low heat in a pan on the stove, or in the microwave, in 1-minute increments, stirring in between, until heated through.
Make it a Meal
There’s never a bad time to serve cheesy mashed potatoes. But the simple preparation makes these great for busy nights while the amazing flavor makes them worthy of special meals. So feel free to enjoy with any of these serving suggestions:
- Make a quick weeknight meal. While the potatoes are boiling, you have enough time to prepare my favorite fast recipes like deliciously grilled Honey Balsamic Marinated Flat Iron Steak, pan-seared Worcestershire Cube Steaks, saucy BBQ Turkey Meatballs, or savory Honey Balsamic Steak Bites.
- Serve with a classic Sunday dinner. Upgrade the basic mashers you serve with your Balsamic Roasted Chicken, a cooked-all-day Crockpot Roast Chicken, or hearty Slow Cooker Beef Pot Roast. It also pairs nicely with Maple Glazed Pork Tenderloin.
- Pair with a perfect holiday meal. They make a flavor-packed side whether you are serving a juicy Slow Cooker Turkey Breast, impressive Cranberry Garlic Crusted Prime Rib Roast, or an easy Crockpot Corned Beef.
Cheesy Mashed Potatoes
Ingredients
- 2 pounds white or red potatoes, cut into 1/2 inch pieces
- 4 oz shredded sharp cheddar cheese, (1 cup) – reserve about 1/4 cup for sprinkling on top, if desired
- 1/2 cup plain Greek yogurt
- 1/2 cup milk, any variety
- 2 slices cooked and crumbled bacon, reserve a small amount for sprinkling on top, if desired
- 1 teaspoon salt, or to taste
- 1/2 teaspoon black pepper, or to taste
Instructions
- Cover potatoes in a pot with cold water, and bring to a boil over medium heat.
- Cook for about 12-15 minutes, or until potatoes are fork tender. Drain well and return potatoes to the pot, allowing some of the excess moisture to evaporate.
- Mash potatoes with a hand potato masher, leaving just a little chunky.
- Sprinkle the cheese over the hot potatoes and cover with a lid for a couple minutes to allow the heat to start to melt the cheese.
- Add the Greek yogurt, milk, salt, and pepper, and stir in with a spatula until smooth, then stir in the bacon.
- Transfer potatoes to a serving bowl, and top with reserved cheese and bacon, if desired.
Did you make this?
Leave a rating below and tag @cupcakesandkalechips on Instagram and hashtag it #cupcakesandkalechips
Can I use butter or sour cream instead of yogurt? I don’t have any on hand.
You can definitely use sour cream!
Loving these potatoes! Can’t go wrong with cheddar and bacon. 🙂 In fact, they were voted most popular on Inspire Me Monday. Congrats! 🙂
oh so yummy these potatoes have it all our holiday potatoes have sour cream, butter, bacon and yes a bit of cheese as well I think I will try this recipe and see what they all think as well.
My hubby says brothers are very important-so it’s so great that you’re fostering that relationship! and I adoooore these potatoes, total comfort food!