Receta Mashed Potatoes Recipe with Bacon & Caramelized Onions
This addictive Thanksgiving side dish is filled with creamy (but low-fat) mashed potatoes, salty and crispy bacon and sweet caramelized onions.
I’m a traditionalist, from the top of my head to the tip of my toes. That means that I typically don’t want anyone to mess with my holiday side dishes. Just give me a pile of creamy mashed potatoes, topped with a pool of gravy to accompany the roast turkey. As I cooked the bacon and caramelized the onions for this recipe, I cringed at the thought of marring the sea of perfectly white, silky potatoes. But on I went, crumbling and caramelizing, stirring…and tasting.
And they were spectacular!
Since my health and weight loss journey, bacon has taken a back seat in my recipes. However, eating is all about moderation, and I’ve found that I just need a bit of bacon to add a jolt of flavor and texture. I’ve also discovered that if I cook 10 slices, I will eat 10 slices. Know thyself!
The added fat from the bacon is balanced by my low-fat version of mashed potatoes. By using a food mill, potato ricer or hand-mixer, you can make creamy potatoes with a modicum of butter, and a lower fat milk. Without a doubt, these potatoes earned a spot in our regular and holiday menu.
On a different note, winter made its appearance this weekend, and it didn’t just knock lightly at our door. We were slammed with a winter storm that deposited two feet of snow on our lawn. We bundled ourselves in snow pants, gloves, hat and boots, and headed out to romp in the powdery white stuff that blanketed the neighborhood.
Here are a few photos from our snow day (then onto the recipe!):
The recipe:
The bacon & onions:
Place the bacon in a large skillet set over medium heat. Cook the bacon until it is golden brown and crispy. Transfer to a paper towel to drain. Crumble and set aside.
Discard all but 1 teaspoon of the bacon fat. Add the olive to the bacon fat and set the skillet over medium heat.
Add the onions and cook, stirring occasionally, until the onions are golden brown. Add the fresh sage and cook for 1 more minute.
The potatoes:
Place cubed potatoes in a large saucepan and cover potatoes with cold water. Add 1 teaspoon kosher salt and set saucepan over high heat.
Bring to a boil and cook until potatoes are tender when pierced with a fork, about 15 minutes. Drain potatoes, return to saucepan and set over medium heat, stirring the potatoes until dry, 1 to 2 minutes. Remove from the heat and cover to keep potatoes warm.
In a medium saucepan set over medium heat, combine milk, butter, remaining salt and freshly ground black pepper. Stir occasionally until butter is melted. Reduce heat to low.
Rest a food mill, fitted with the medium disc, on top of the saucepan with the milk mixture.
Working with about one-third of the potatoes at a time, run the potatoes through the food mill, directly into the saucepan. Alternatively, use a potato ricer or hand-held mixer. If you use a mixer, mix the potatoes in a separate bowl and then add to the warm milk to avoid splattering the milk and burning yourself.
Using a rubber spatula (a heatproof one, please) stir the potatoes into the milk mixture until completely combined.
Stir the caramelized onions and bacon into the mashed potatoes. Taste and add additional salt and pepper, if necessary. Serve.
Other side dishes for Thanksgiving:
- Cookin’ Canuck’s Roasted Turkey with Herb Butter & Roasted Shallots
- Cookin’ Canuck’s Boozy Cranberry Sauce with Port Wine & Cloves
- Cookin’ Canuck’s Twice-Baked Sweet Potatoes with Chipotle Pecan Streusel
- Aggie’s Kitchen’s Italian Thanksgiving Stuffing
- Kalyn’s Kitchen’s Roasted Brussels Sprouts with Balsamic, Parmesan & Pine Nuts
- Family Fresh Cooking’s Brown Butter Coconut Mashed Sweet Potatoes
- Mashed Potatoes Recipe with Bacon & Caramelized Onions (Low-Fat)
- From the kitchen of Cookin Canuck. www.cookincanuck.com
- Ingredients
- 3 strips bacon
- 1 tsp olive oil
- 2 medium yellow onions, thinly sliced
- 1 tbsp minced fresh sage
- 2 lb. Yukon gold potatoes, peeled and cut into 3/4-inch cubes
- 1 1/2 tsp kosher salt, divided
- 2/3 cup non-fat or low-fat (1%) milk
- 1 tbsp unsalted butter
- 1/2 tsp freshly ground black pepper
Instructions
The bacon & onions:
Place the bacon in a large skillet set over medium heat. Cook the bacon until it is golden brown and crispy. Transfer to a paper towel to drain. Crumble and set aside.
Discard all but 1 teaspoon of the bacon fat. Add the olive to the bacon fat and set the skillet over medium heat.
Add the onions and cook, stirring occasionally, until the onions are golden brown. Add the fresh sage and cook for 1 more minute.
The potatoes:
Place cubed potatoes in a large saucepan and cover potatoes with cold water. Add 1 teaspoon kosher salt and set saucepan over high heat.
Bring to a boil and cook until potatoes are tender when pierced with a fork, about 15 minutes.
Drain potatoes, return to saucepan and set over medium heat, stirring the potatoes until dry, 1 to 2 minutes. Remove from the heat and cover to keep potatoes warm.
In a medium saucepan set over medium heat, combine milk, butter, remaining salt and freshly ground black pepper. Stir occasionally until butter is melted.
Reduce heat to low.
Rest a food mill, fitted with the medium disc, on top of the saucepan with the milk mixture.
Working with about one-third of the potatoes at a time, run the potatoes through the food mill, directly into the saucepan. Alternatively, use a potato ricer.
Using a rubber spatula (a heatproof one, please) stir the potatoes into the milk mixture until completely combined.
Stir the caramelized onions and bacon into the mashed potatoes. Taste and add additional salt and pepper, if necessary. Serve.
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bacon,
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holiday,
mashed potato,
onions,
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