Caramelized Onion and Bacon Mashed Potatoes Recipe
You'll never go back to regular mashed potatoes after trying one bite of these ridiculously creamy mashed potatoes swirled with caramelized onion and bacon jam!
Prep Time: 15 minutes
Cook Time: 1 hour
Total Time: 1 hour 15 minutes
Makes: 8 servings
Ingredients
Bacon-Onion Jam
- 4 strips bacon, diced
- 1 red onion, peeled and thinly sliced
- 2 shallots, peeled and thinly sliced
- 1/2 cup dry red wine
- 1 teaspoon brown sugar
- Kosher salt, to taste
- Freshly cracked pepper, to taste
Mashed Potatoes
- 3 lbs. Yukon gold potatoes, peeled or unpeeled, cut into quarters
- 1 cup heavy cream
- 6 tablespoons unsalted butter, diced
- 1/3 cup sour cream
- salt and pepper to taste
- 1 tablespoon fresh thyme leaves
Instructions
Make the caramelized onion and bacon jam
- Add the diced bacon to a large, wide skillet. Turn heat on to low and cook, stirring occasionally, until the bacon is starting to get crispy and the fat has rendered (about 15 minutes or so).
- Add the sliced onions and shallots to the pan and stir to coat the onions in the bacon fat. Sprinkle the onions with a tiny bit of salt, increase the heat just slightly and cook over low heat, stirring occasionally, until the onions are soft and darker in color, around 25 minutes.
- Increase heat to medium-low and add the red wine and brown sugar. Simmer until all the wine is cooked off and the onions are very soft and caramelized. Season to taste with salt and pepper and set aside.
Make the mashed potatoes
- In a small saucepan, gently warm the cream and butter until the butter is melted. If you made the bacon-onion jam ahead of time, make sure it's at roon temperature. Keep warm.
- Place the cubed potatoes in a medium pot with 1 teaspoon of salt and cover with cold water. Bring to a simmer over medium heat and simmer until potatoes are fork-tender.
- Drain the potatoes in a colander and return the potatoes to the pot they were boiled in. Using a potato masher or hand mixer (I use a hand mixer), gently mash the potatoes.
- Add the warmed cream and butter mixture and sour cream to the potatoes and mash until smooth. Add the bacon caramelized onions, fresh thyme leaves, and salt and pepper to taste and stir until smooth. Serve immediately.
Notes
The jam can be made up to 3 days in advance and kept in an airtight container in the fridge.
Nutrition
Calories: 397kcalCarbohydrates: 35gProtein: 6gFat: 26gSaturated Fat: 15gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gTrans Fat: 0.4gCholesterol: 69mgSodium: 97mgPotassium: 828mgFiber: 4gSugar: 4gVitamin A: 809IUVitamin C: 37mgCalcium: 62mgIron: 2mg
