The best mashed potatoes of your life! My Bacon Tomato Mashed Potatoes are exactly that. Red potatoes with bacon, green onions, and tomatoes.
Prep Time 10 minutesminutes
Cook Time 30 minutesminutes
Total Time 40 minutesminutes
Servings 6servings
Ingredients
2 ½poundsred skinned potatoes
4green onions
4slicesbacon
1cupchicken broth or stock
1ripe tomatochopped
Salt and pepper
Sour creamoptional
Instructions
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.
While the potatoes cook, dice the green onions and the tomato. Set them aside.
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.
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.
Add the bacon, onions, and tomatoes to the potatoes. Fold together. Season with salt and pepper to taste.
Serve with a dollop of sour cream if desired.
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.