Bacon Tomato Mashed Potatoes Recipe

5 from 7 votes

Are you ready for the best mashed potatoes of your life? That’s just what my Bacon Tomato Mashed Potatoes are! They’re chunky mashed red potatoes with crispy bacon, green onions, and ripe, red tomatoes and they make a perfect side dish for almost any meal.

Don’t you get tired of the same old side dishes over and over? You know the standards — green beans, side salad, bread. You can cook nearly any main dish you want, add green beans, a side salad and bread and have a complete meal, can’t you?

Bacon tomato mashed potatoes in a vintage serving bowl on a wooden board.

Well, there are times when I think if I have to look at one more green bean I’ll just run screaming from the kitchen. That’s when I know it’s time to get more creative with the sides.

This is one of our family’s favorite mashed potato dishes EVER. There’s nothing fancy or fussy about it; it’s just packed full of good, familiar flavors. Next time you need a good, rib-sticking side dish, give this one a try!

❤️ Why I Love This Recipe

You can make it ahead and keep it in the fridge for two or three days.
Kids love it! it’s almost like a BLT mixed with mashed potatoes – who wouldn’t love that?
It’s portable. You can take it to covered dish dinners or picnics without worry since there’s no dairy in it.

🛒 Ingredient Notes

Ingredients needed for the recipe: chicken broth, red potatoes, tomato, green onions, bacon

Red potatoes (this recipe works best with a waxy type of potato since it isn’t whipped with cream or milk and butter like traditional mashed potatoes)
Chicken broth (adds loads of flavor and brings all the other ingredients together)
Bacon (well if you don’t like bacon, I can’t help you)
Tomato and green onions (combined with the bacon and chicken stock, they add the signature flavors to the recipe)
Salt and pepper (the classic seasoning duo; they go everywhere together)
Sour cream (totally optional, but I’m telling you a dollop on top of your serving takes this over the top)

You’ll find detailed measurements for all ingredients in the printable version of the recipe at the bottom of this post.

The finished mashed potatoes piled high in a vintage serving bowl.

🔪 How to Make BLT Smashed Potatoes

Left: diced potatoes on a cutting board; Right: potatoes boiling in a pot.

STEP 1. Cut the potatoes into approximately one-inch pieces.

STEP 2. Place the potatoes in a pot with lightly salted water. Bring to a boil and cook for 12 to 15 minutes or until tender.

Left: diced green onions on a cutting board; Right: diced tomatoes o a cutting board.

STEPS 3-4. While the potatoes cook, dice the green onions and the tomato. Set them aside.

Left: bacon in a skillet; Right: bacon and green onions in a skillet.

STEP 5. Cook the bacon 3-5 minutes until it begins to crisp and has rendered most of its fat. Drain the excess fat on paper towels.

STEP 6. Return the bacon to the pan and add the green onions. Cook 3-5 minutes more until the onions are tender. Set aside.

Left: potatoes partly mashed in a pot; Center: adding chicken stock to partly mashed potatoes; Right: completely mashed potatoes.

STEP 7. Drain the potatoes and return them to the pot. Start mashing the potatoes, adding about half the chicken broth.

STEP 8. Continue mashing and gradually adding stock.

STEP 9. Mash until the potatoes are a rough, chunky texture.

Left: bacon, onions, and tomatoes added to mashed potatoes; Right: bacon and tomatoes folded into mashed potatoes.

STEP 10. Add the bacon, onions, and tomatoes to the pot.

STEP 11. Fold together with the potatoes. Season with salt and pepper to taste. Serve with a dollop of sour cream if desired.

The finished mashed potatoes in a vintage serving bowl on a wooden board.

❗ Recipe Success Tips

You can cook the bacon in strips and then crumble it into the mixture. However, I find it much easier to cut it crosswise into pieces (or lardon) before I cook it and no crumbling after cooking is needed.

❓ Questions About BLT Mashed Potatoes

Can I use any other kind of potatoes for this recipe?

Yes. Although I prefer red potatoes, any kind of waxy potato will work fine. Yukon gold work well as do mixed fingerling potatoes. I wouldn’t use a floury potato like a russet, though, because they tend to fall apart.

What if I don’t have green onions on hand?

You can substitute any kind of onion you have. Use about 1/2 cup chopped onion in place of the green onion.

Can I make this recipe ahead?

Absolutely. Actually, it’s even better if made at least a day in advance. Store it in an airtight container in the refrigerator for 2 or 3 days. And because it doesn’t contain any dairy products, it’s easy to transport for covered dish dinners and picnics.

Can it be frozen?

Unfortunately, no. Just enjoy this recipe within two to three days of cooking it.

Questions? I’m happy to help!

If you have more questions about the recipe, or if you’ve made it and would like to leave a comment, scroll down to leave your thoughts, questions, and/or rating!

Thanks so much for stopping by!

📖 Recipe

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