Potato mash with bacon and caramelised onion
Indulge in the ultimate comfort food with this Potato Mash recipe, featuring creamy mashed potatoes blended with cheddar cheese, topped with crispy bacon, and luscious caramelised onions. Perfect for a cozy dinner night!
- 05 Nov 2025
- Cook time 20 min
- Prep time 10 min
- 4 Servings
- 11 Ingredients
Potato cheesy mash with bacon and caramelised onion is the ultimate comfort food, combining the creamy richness of mashed potatoes with the savory flavors of cheese and crispy bacon, all topped off with sweet and tangy caramelized onions. Whether you're preparing a hearty side dish for a family dinner or treating yourself to a decadent snack, this recipe is sure to satisfy.
Ingredients:
Instructions:
- Peel the potatoes and cut them into large chunks.
- Place the potatoes in a large pot and cover them with cold water.
- Bring to a boil over medium-high heat and cook for 15-20 minutes or until the potatoes are tender when pierced with a fork.
- Drain the potatoes and return them to the pot.
- Add the butter and milk to the potatoes.
- Mash until smooth and creamy.
- Stir in the shredded cheddar cheese until fully melted and combined. Set aside and keep warm.
- While the potatoes are boiling, heat a large frying pan over medium heat.
- Add the bacon strips and cook until crispy, about 5-7 minutes.
- Transfer the bacon to a paper towel-lined plate to drain and cool.
- Once cool, crumble the bacon into small pieces.
- In the same frying pan, add the olive oil and heat over medium heat.
- Add the thinly sliced onions and cook for about 10 minutes, stirring occasionally, until they start to soften and turn golden brown.
- Add the minced garlic and cook for an additional 1-2 minutes until fragrant.
- Stir in the brown sugar and vinegar, and continue to cook for another 5-10 minutes, stirring occasionally, until the onions are caramelised and sticky.
- Gently fold the crumbled bacon and caramelised onions into the mashed potatoes.
- Transfer the mixture to a serving bowl or dish.
- Sprinkle the freshly chopped parsley over the top as a garnish.
- Serve immediately as a sumptuous side dish, or enjoy it on its own!
Tips:
- For the creamiest mash, be sure to use starchy potatoes like Russets or Yukon Golds.
- When caramelizing onions, cook them slowly over low heat. This allows the natural sugars in the onions to break down and caramelize without burning.
- Use room temperature butter and warm milk when mashing the potatoes to achieve a smoother texture.
- To save time, you can pre-cook the bacon and store it in the fridge until you're ready to use it.
- For extra depth of flavor, consider adding a touch of smoked paprika or a pinch of nutmeg to the mash.
There you have it - a flavorful, creamy, and indulgent loaded cheesy mash with bacon and caramelized onion. With its perfect blend of savory, sweet, and tangy elements, it's sure to become a favorite at your dinner table. Serve it hot, garnish with fresh parsley, and enjoy the delightful textures and flavors in every bite.
| Nutrition Facts | |
|---|---|
| Serving Size | 390 grams |
| Energy | |
| Calories 530kcal | 27% |
| Protein | |
| Protein 16g | 11% |
| Carbohydrates | |
| Carbohydrates 60g | 18% |
| Fiber 6g | 15% |
| Sugar 27g | 26% |
| Fat | |
| Fat 30g | 37% |
| Saturated 14g | 46% |
| Cholesterol 70mg | - |
| Vitamins | |
| Vitamin A 200ug | 22% |
| Choline 50mg | 9% |
| Vitamin B1 0.29mg | 24% |
| Vitamin B2 0.26mg | 20% |
| Vitamin B3 3.61mg | 23% |
| Vitamin B6 0.82mg | 48% |
| Vitamin B9 55ug | 13% |
| Vitamin B12 0.52ug | 22% |
| Vitamin C 50mg | 53% |
| Vitamin E 0.29mg | 2% |
| Vitamin K 27ug | 22% |
| Minerals | |
| Calcium, Ca 260mg | 20% |
| Copper, Cu 0.29mg | 32% |
| Iron, Fe 2.26mg | 21% |
| Magnesium, Mg 70mg | 17% |
| Phosphorus, P 330mg | 27% |
| Potassium, K 1160mg | 34% |
| Selenium, Se 16ug | 27% |
| Sodium, Na 400mg | 27% |
| Zinc, Zn 2.19mg | 20% |
| Water | |
| Water 270g | - |
| * Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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