A quick and easy spin on a traditional side dish, these mashed potatoes are made with pure maple syrup and topped with crispy bacon bits to make for an irresistible sweet and savory combination!
Cook Time
15 minutes
Total Time
40 minutes
Yield
4 servings
Ingredients
4 strips bacon
1 ½ tablespoons pure maple syrup, divided
2 lb russet potato (910 g), peeled and cut into 2 in pieces (5 cm)
cold water, for cooking potatoes
1 tablespoon kosher salt, divided. plus 1 1/2 teaspoons
⅓ cup whole milk (80 mL), plus more as needed
⅓ cup heavy cream (80 mL), plus more as needed
1 stick unsalted butter
Nutrition Info
Calories 474
Fat 23g
Carbs 49g
Fiber 41g
Sugar 5g
Protein 19g
How to Make It
1. Step
Cook the bacon in a small nonstick skillet over medium heat, turning occasionally, until crisp, about 4 minutes. Transfer the bacon to a paper towel-lined plate with tongs to drain, reserving the bacon grease.
2. Step
Chop the bacon strips into pieces, then transfer to a small bowl and toss with ½ tablespoon of maple syrup. Set aside.
3. Step
Add the potatoes to a large pot and cover with cold water by 1 inch (2.5 cm). Add 1 tablespoon of salt. Bring to a boil over high heat, then reduce the heat to medium-low and simmer for 15 minutes, until the potatoes are easily pierced with a fork. Drain the potatoes and return to the pot.
4. Step
Add the milk, heavy cream, butter, and reserved bacon grease to a small saucepan and cook over medium-low heat until the butter melts.
5. Step
Mash the potatoes with a potato masher or ricer. Pour in the warm milk mixture and stir until smooth. Add the remaining tablespoon of maple syrup and remaining 1½ teaspoons of salt and stir to combine. Add more milk or heavy cream if the potatoes are too stiff.
6. Step
Transfer the potatoes to a large serving bowl, top with the maple-coated bacon, and serve.
