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?
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!
— This post was originally published on September 11, 2009. It has been updated with new photos and additional information.
Recipe Snapshot
Cuisine: American
Cooking Method: Stovetop
Total Time: 40 Minutes
Servings: 6
Primary Ingredient(s): Red potatoes, green onions, bacon, chicken stock, tomato
Skill Level: Easy
What You’ll Like About 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
- 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.
The complete ingredient list with detailed measurements is included in the printable recipe card at the bottom of this post.
How to Make Bacon Tomato Mashed Potatoes
- Cut the potatoes into approximately one-inch pieces.
- Place the potatoes in a pot with lightly salted water. Bring to a boil and cook for 12 to 15 minutes or until tender.
3-4. While the potatoes cook, dice the green onions and the tomato. Set them aside.
- 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.
- Return the bacon to the pan and add the green onions. Cook 3-5 minutes more until the onions are tender. Set aside.
- Drain the potatoes and return them to the pot. Start mashing the potatoes, adding about half the chicken broth.
- Continue mashing and gradually adding stock.
- Mash until the potatoes are a rough, chunky texture.
- Add the bacon, onions, and tomatoes to the pot.
- Fold together with the potatoes. Season with salt and pepper to taste. Serve with a dollop of sour cream if desired.
Pro Tip
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 lardons) before I cook it, and no crumbling after cooking is needed.
Questions About Bacon Tomato Mashed Potatoes
Yes. Although I prefer red potatoes, any kind of waxy potato will work fine. Yukon Golds work well, as do mixed fingerling potatoes. I wouldn’t use a floury potato like a russet, though, because they tend to fall apart.
You can substitute any kind of onion you have. Use about 1/2 cup chopped onion in place of the green onion.
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.
Unfortunately, no. Just enjoy this recipe within two to three days of cooking it.
More Potato Recipes You’ll Enjoy
Roasted Potato Salad
Crispy Smashed Potatoes
Easy Mashed Potatoes
Perfect Potatoes au Gratin
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Bacon Tomato Mashed Potatoes
Ingredients
- 2 ½ pounds red skinned potatoes
- 4 green onions
- 1 ripe tomato chopped
- 4 slices bacon
- 1 cup chicken broth or stock
- Salt and pepper
- Sour cream optional
Instructions
- Cut the potatoes into approximately one-inch pieces.2 ½ pounds red skinned potatoes
- Place the potatoes in a pot with lightly salted water.Bring to a boil and cook for 12 to 15 minutes or until tender.
- While the potatoes cook, dice the green onions and the tomato. Set them aside.4 green onions, 1 ripe tomato
- Cook the bacon 3 to 5 minutes until it begins to crisp and has rendered most of its fat. Drain excess fat on paper towels.4 slices bacon
- Return the bacon to the pan and add the green onions. Cook 3 to 5 minutes more until the onions are tender. Set aside.
- Drain the potatoes and return them to the pot. Start mashing the potatoes, adding about half the chicken broth. Continue mashing and gradually adding stock until the potatoes are roughly mashed and a chunky texture.1 cup chicken broth or stock
- Add the bacon, onions, and tomatoes to the potatoes. Fold together. Season with salt and pepper to taste.Salt and pepper
- Serve with a dollop of sour cream if desired.Sour cream
Notes
- You can either cook the bacon in strips and then crumble it into the mixture. Or cut it crosswise into pieces (or lardon) before cooking it and no crumbling after cooking is needed.
- I prefer red potatoes, but any kind of waxy potato, such as Yukon Gold, will work fine.
- May be made 2 to 3 days in advance and stored in the refrigerator.
Nutrition Information
Nutrition information is calculated by software based on the ingredients in each recipe. It is an estimate only and is provided for informational purposes. You should consult your healthcare provider or a registered dietitian if precise nutrition calculations are needed for health reasons.
I’m Lana Stuart, an award-winning cookbook author, food blogger, and lifelong cook raised deep in Southwest Georgia. I started Lana’s Cooking in 2009 to share the tried-and-true recipes I grew up with. Around here, the food is full of flavor, the traditions run deep, and there’s always room at the table.
can an old man from England chip in?
for me it’s a main course especially in summer with my own greenhouse tomatoes.
fry bacon and onions then add well seasoned, skinned, chopped tomatoes til softened then pile onto fresh mash. pure heaven , Norfolk, UK.
Sounds lovely, John! Especially with your own homegrown tomatoes. Yum!
I am making this tonight! Yes!
It’s so good! Almost a meal in itself.
These look so yummy! Great idea.
Yum. This looks absolutely terrific. I love potatoes. Thanks for sharing.
Yummy!
I strongly believe that bacon makes this world a better place : )
Hi Lana!
I bestow upon you the Kreativ Blog Award!!! Stop by Calamity Anne’s Adventures to pick it up!
P.S. This is the real McCoy…no spam happening here!
Looks delicious and has bacon too…. Double Buzz for this one!
Did you say bacon? This looks like a fantastic variation on regular mashed potatoes!
Nice!!!. I like it. Bacon, potatoes, tomatoes. Yum!!!! make sure mine had a heaping glob of sour cream on top. haha…