Bacon Brie mashed potatoes have all the flavors of a gourmet loaded baked potato with the ease of mashed potatoes!
These are, without a doubt, the most indulgent mashed potatoes I have ever served. From time to time, I make cheesy mashed potatoes, or add a bit of bacon, but this recipe felt like a Facebook cooking video come to life. You know, those over-the-top dishes that everyone wants to try after seeing them on social media or Food Network? This is it. I’m a little surprised Guy Fieri didn’t ask if I’d share this on Diners, Drive-Ins, and Dives, except for the part where I’m not a restaurant. Minor detail. But if you’re looking for a loaded mashed potato recipe, this should definitely be a finalist. It’s so creamy, rich, yet balanced, and makes the best cold weather comfort food or rocking holiday side dish.
This recipe was actually inspired by a restaurant the Godfather visited on a business trip. It was one of those American cuisine casual dining kind of places, but he spotted a bacon brie mashed potato side dish on the menu and decided to “research” it for me. Surprising as over-the-top side dishes aren’t usually his thing, but he knew I was in holiday menu planning mode for the blog and this seemed different. He was impressed with the way the brie actually helped add a sourness to the potatoes which balanced out all the creamy. After telling me about it, I was intrigued and we made some at home. I cook, take pictures, write the posts, you know the drill. Now we can all have delicious mashed potatoes!
Actually, these potatoes inspired a really cool leftover remake recipe that I’ll be posting next month. Maybe the fall items have been in stores for too long, but it feels like Thanksgiving is right around the corner and not closer to 7 weeks away. Does anyone else feel time rushing by each Fall?
Anyway, this recipe is definitely scaled to feed a group, you’ll want to adjust accordingly (plus leftovers, because you’ll want those too). The general rule of thumb is between 1/3 pound and 1/2 pound potatoes per person. I used 3 and would say this recipe comfortably feeds between 8-10 people depending on appetites and the number of other side dishes at a meal. You may approximate the ratios for the mix-ins, but I would add the sour cream last so you can control final consistency.
I hope you enjoy this bacon brie mashed potato recipe, darlings! Here’s to slightly ridiculous comfort dishes. 😉
- 3 lbs red potatoes, roughly peeled*
- 6 strips thick cut bacon, cooked until crispy
- 1/3 cup sour cream
- 4 tablespoons butter, 2 oz
- 5 ounces brie cheese
- 1/2 cup chopped chives, plus more for garnish
- salt and pepper to taste
- Peel and chop the potatoes into quarters while you bring 3-4 quarts of water to a boil over medium high heat.
- Cook the potatoes 15-20 minutes until easily pierced with a fork, drain. Cook and drain the bacon in a skillet over medium heat while the potatoes are boiling. Chop when cool enough to handle.
- Use a potato masher (chunkier texture) or potato ricer (for a finer texture) to mash your still-hot potatoes into a large mixing bowl.
- Stir in the butter, cheese, and half the sour cream. Once incorporated, add more sour cream until you reach your desired texture. Stir in the bacon and chives. Add salt and pepper to taste
- Serve warm.
*I used red potatoes and left a bit of skin on for a more rustic look and slightly chunkier texture to balance the creaminess of the cheese. Golden potatoes are my usual go-to for mashed if I want a more classic texture. Choose the potato that makes you happy.