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Cowboy Mashed Potatoes

Cowboy mashed potatoes combine russet potatoes with crispy bacon, sharp cheddar, sour cream, and green onions. The potatoes are simmered until fork-tender, mashed mostly smooth, and finished with a savory, cheesy mix-in.
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Prep Time 15 minutes
Cook Time 32 minutes
Total Time 47 minutes
Servings: 8 servings
Course: Side Dish
Cuisine: American
Calories: 555
Ingredients Equipment Method Notes

Ingredients
  

  • 8 slices bacon
  • 3 lb russet potatoes peeled and cut into 1 1/2-inch pieces
  • 2 tsp table salt divided
  • 8 tbsp unsalted butter
  • 0.75 cup whole milk
  • 0.5 cup sour cream
  • 1.5 cup sharp cheddar cheese shredded
  • 0.5 tsp black pepper
  • 4 green onions thinly sliced

Equipment

  • 1 12-inch skillet

Method
 

  1. Cook the bacon in a 12-inch skillet over medium heat for 8–10 minutes, turning as needed, until crisp.
  2. Transfer the bacon to a paper towel-lined plate, then chop.
  3. Put the potatoes in a 6-quart pot, cover with cold water by 1 inch, and add 1 1/2 teaspoons salt.
  4. Bring the potatoes to a boil over high heat, then reduce the heat and simmer for 15–20 minutes, until the potatoes are easily pierced with a fork.
  5. Drain the potatoes well and return them to the pot over low heat for 1 minute, stirring gently to dry off excess moisture.
  6. Warm the milk in a microwave-safe measuring cup in the microwave for 30–45 seconds, until warm but not boiling.
  7. Add the butter to the potatoes and mash until mostly smooth.
  8. Stir in the warm milk, sour cream, remaining 1/2 teaspoon salt, and black pepper.
  9. Fold in the cheddar, chopped bacon, and green onions; serve hot.

Notes

For extra flavor, cook the potatoes until easily pierced with a fork and dry them briefly before mashing. Refrigerate leftovers for 3–4 days; freezer-friendly, though the dairy may change texture slightly. Whole milk can be swapped for 2% milk if needed.