Mashed Potatoes with Bacon Salt


  • 3 lbs. russet potatoes
  • 1/2 c. – 3/4 c. of heavy cream
  • 8 slices of bacon
  • 1/4 c. kosher salt
  • 3 T. butter


  1. Cook 6 pieces of the bacon in a large skillet until crisp then drain on paper towels to get off most of the grease.
  2. Break up 4 of the pieces of bacon into the bowl of a food processor and grind until fine.
  3. Reserve the other 2 pieces of bacon for crumbling over the top of the potatoes.
  4. Pour the bacon out onto paper towels, cover with another paper towel and press down until all the grease is gone.
  5. Add the bacon to a small bowl with the kosher salt and mix together with your fingers until all of the bacon is worked into the salt.
  6. Start a large pot of water to boil and add in the potatoes and the 2 remaining slices of raw bacon.
  7. Cook for 15 minutes, until the potatoes are fork tender, then drain.
  8. Discard the bacon and add the drained potatoes back to the pot.
  9. Add in the cream and butter and 1 T. of the bacon salt.
  10. Mash with a potato mashed until you get the desired consistency.
  11. Test for seasonings, then add the remaining crumbled bacon to the pot and stir to incorporate.
  12. You can also add the crumbled bacon to the top of your potatoes once their in a serving dish.


  • Serving Size: 6