This irresistible 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. For more tips, see my tutorial on how to caramelize onions.
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
Printable Recipe
Mashed Potatoes Recipe with Bacon & Caramelized Onions (Low-Fat)
Ingredients
- 3 strips bacon
- 1 teaspoon olive oil
- 2 medium yellow onions thinly sliced
- 1 tablespoons minced fresh sage
- 2 pounds Yukon gold potatoes peeled and cut into ¾-inch cubes
- 1 ½ teaspoons kosher salt divided
- ⅔ cup non-fat or low-fat 1% milk
- 1 tablespoon unsalted butter
- ½ teaspoon 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.
Nutrition
Disclosure: I am a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for me to earn fees by linking to Amazon.com and affiliated sites.
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Maria
What a great recipe! And perfect for dinner on a snowy day!
I have featured your recipe in one of my posts at
http://www.musicteachingandparenting.com/2013/12/ten-delicious-mashed-potato-recipes.html
Maria
Sheila
Holey Moley! This is my kinda mashed tater! So delicious.
Julie
Love your recipes! I am a Zip List user and that is how I discovered your site.
Two of my favorite sites are LaaLoosh.com and Skinnytaste.com and also Skinnyms.com. These sites cater to healthy low fat foods. They also list the weight watcher points for their recipes, so I single them out when saving recipes to my Recipe Box. Then everything I use, I can quick reference the points and have been successful at dieting.
I would love it if you could add this kind of information to your recipes!
Thanks, Julie
Christian Rene Friborg
Mashed potatoes with bacon? What more can you ask for!
MikeVFMK
love this, Dara! I'm a huge mashed potato fan and the addition of caramelized onions only makes a classic better. Plus, bacon? Shoot. I'm sold.
joan
Yum! The sides are always my favorite on Thanksgiving.
Pretty photos of the snow. 🙂
Katrina @ In Katrina's Kitchen
Sigh. You would need to physically restrain me from eating this whole bowl.
Vespa Woolf
One shouldn't browse food blogs while hungry and now I'm starving! Your photos are gorgeous and I can't wait to try these potatoes. Thanks so much!
carolinaheartstrings
Dara this looks delicious! Cannot wait to try this recipe. Come and visit us, we are having a great giveaway this week from Pick Your Plum - $75 swank bag.
Charnell
I think this will be my new way of making mashed potatoes. I fixed this for dinner tonight and it was a hit! I didnt add the fresh sage but I think it was just as good. I did add some shredded cheese. Thanks for the recipe.
Kari@Loaves n Dishes
I'm sorry, but snow makes me cringe, that's why I live where it never snows! I am glad for your family, however, that y'all are enjoying the snow.
Loving the mash potatoes, they are the perfect compliment to turkey dinner!
addie | culicurious
these potatoes look delicious, Dara. I'll have to make it soon. I love bacon, potatoes and caramelized onions. Win all around 🙂