Bacon, Sour Cream & Chive Mashed Potatoes

by Kathy Strahs on November 5, 2009 · 9 comments

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Thanksgiving Recipes on the SideI’ve struggled in the past to make mashed potatoes with the texture I really like – the really fluffy, smooth, creamy kind. Maybe I’d been using the wrong kind of potatoes or I wasn’t cooking the potatoes for long enough or I could have benefited from a tool like a potato ricer…but I think the real reason I wasn’t getting the result I wanted is that I was reluctant to use enough of a few key ingredients. Namely butter and cream.

Well, I’ve gotten past that now.

Caution to the wind, I took up Swanson’s on its recipe suggestion (inside the chicken broth wrapper) to incorporate cream, sour cream and butter into these mashed potatoes, along with crumbled bacon and chopped fresh chives. They’re over-the-top amazing! I can’t recall what type of potatoes I’ve used in the past, but this time I used buttery Yukon Golds and the flavor and texture were just right. Boiling them in chicken broth added even more savory flavor. Swanson’s calls them “Ultimate Mashed Potatoes” and it’s no overstatement.

I’m still open to trying healthier mashed potato recipes – this one will probably be reserved for special occasions in our house. But I guess this gives me one more reason to look forward to the holidays!

Bacon, Sour Cream & Chive Mashed Potatoes



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{ 9 comments… read them below or add one }

nina November 6, 2009 at 6:37 AM

Yip, butter and cream makes everything better!! Yummee, even in the middle of summer, this sounds very comforting!!


J Smith November 7, 2009 at 3:03 PM

I’m a mashed potato eating fool. For the holidays my mom used to ask, what kind of potatoes do you want? Duh, mashed. I can’t help it. I long ago discovered cream makes them so very fluffy and lovely. Garlic while they’re boiling doesn’t hurt. I also love them served with sour cream, as I’m a serious sour cream addict. I started buying sour cream 2 16 oz. containers at a time since I can’t sleep at night if I know I’m out of sour cream! So not joking!


Nate November 10, 2009 at 7:15 AM

You could try using low fat yogurt instead of sour cream.
.-= Nate´s last blog ..Homemade Pho Ga (Chicken Pho Noodle Soup) =-.


Tina November 15, 2009 at 11:37 AM

This recipe is similar to a Southern Living’s Twice-Baked Potato Cassarole recipe which includes cheddar & cream cheese. THIS could be the “healthier” 😉 version of that recipe. We do it only for the holidays too — serious YUM!


Kathy November 15, 2009 at 2:20 PM

Oh my goodness, that *does* sound even more indulgent!!


Josie G. January 1, 2010 at 6:18 PM

Made these today to go along with ribs. They were very good. Will definitely keep this recipe in my favorites and make again.


Kathy January 2, 2010 at 8:42 PM

I’m so glad you liked them! I’ll bet they’re great with ribs.


SL November 11, 2019 at 10:48 PM

What is the broth reserved for?


Kathy Strahs November 11, 2019 at 11:02 PM

You mash the potatoes with 1/4 cup of the reserved broth.


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