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
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.
Loretta | A Finn In The Kitchen
I was kind of sad when the weather cooled down, but your pictures get me excited for winter to come! Now I remember that I do like snow. I just don't like driving in it...
I am mostly traditional at Thanksgiving, but if somebody wants to throw some bacon in my mashed potatoes, I sure wouldn't mind! These look incredible.
Annalise
The ultimate mashed potatoes for sure! Can't wait to try them. Love your snowy pictures!
sara
Oh my gosh this looks good! I won't be in charge of any food this Thanksgiving because I'm flying in to see relatives and arriving the morning of, but I think I'll have to have this for another meal anyway...looks amazing!
kelley
You can't go wrong with bacon and caramelized onions! These look fantastic, Dara. Glad that you were able to get out and enjoy the new snow this past weekend!
Maria
I am sure these mashed potatoes will be a hit at every Thanksgiving table!
Jen @ Savory Simple
I'm the same way with bacon and a little bit really goes a long way! These mashed potatoes are full of everything I love.
Holly Borstad
Love the recipe AND the snow photos mixed in the post!
KalynsKitchen
I am really drooling at the sound of this. Thanksgiving is one of the times when I do eat potatoes, and I'm imagining how good these would be.
Cute photos of the kids in the snow too! Wish you lived next door so I could hire them to shovel.
Thanks for the mention of my brussels sprouts!
carrian
Bacon truly does make the world go round in my book. Way to make a healthier mashed potatoes. I must link up to it!
Cassie | Bake Your Day
Look at all that snow! Amazing. We had tons of rain this weekend but no snow yet...I'm a little bit ready for it. 🙂 I am definitely ready for mashed potatoes, especially with caramelized onions. Amazing, Dara!
Paula - bell'alimento
I have a weakness for mashed potatoes. Especially when they're swirled with caramelized onions and bacon : )
Laura (Tutti Dolci)
I can never say no to caramelized onions - the perfect addition to mashed potatoes!
Brooks│Cakewalker
Dara, You are so right...food is about moderation and when you make small adjustments, the cutbacks are hardly noticeable. But that doesn't stop me from staring at the glorious bowl of potatoes. I share your notion about the pile of creamy potatoes under a pool of gravy, however this recipe may change that. Fabulous snowy photos too...the Wasatch Front and your Lab wear the powder well!
Liz @ The Lemon Bowl
I really love using bacon - it doesn't take much and makes a HUGE impact! Btw so jealous of your snow!!!
Cookbook Queen
Those potatoes are what dreams are made of!!
Or MY dreams, at least. Now if I can only make them happen in real life...I will be complete.
Lori @ RecipeGirl
I'm sad that bacon has taken a backseat for you 🙁 But I guess it's all worth it in the end, right?! I love everything about this recipe. YUM.
Laurie {Simply Scratch}
You totally had me at bacon... these spuds sound FANTASTIC!!
Rachel (Two Healthy Plates)
Whhhyyyy does my husband have to hate onions so much?! I just don't understand how it's possible. I could eat caramelized onions by themselves! Good thing Thanksgiving is coming up and he's not the only one I cook for =) These will be delicious!
Barbara @ Barbara Bakes
The perfect way to change up mashed potatoes.
shelly (cookies and cups)
This is seriously happening for Thanksgiving this year. Pinning!