The Washington Post

Cheesy Bacon and Sage Mashed Potatoes

Cheesy Bacon and Sage Mashed Potatoes 8.000
Nov 12, 2003

Save these rich, decadent mashed potatoes for the coldest, dreariest winter day.

Servings: 8 - 10
  • 5 large Yukon Gold or russet potatoes, peeled and cut into 1-inch pieces
  • 2 to 3 14.5-ounce cans chicken broth
  • 3 tablespoons butter
  • 2 1/2 cups shredded smoked Gouda cheese
  • 4 slices bacon, fried until crisp and drained
  • 2 tablespoons finely chopped fresh sage
  • Salt
  • Freshly ground black pepper


Place the potatoes and enough broth to barely cover them in a large saucepan and bring to a boil. Cover, reduce the heat to medium-low and simmer just until tender, 10 to 15 minutes. Drain the potatoes, reserving the cooking liquid.

Return the potatoes and 1 cup of the cooking liquid to the pot and, using a potato masher or the back of a wooden spoon, mash until smooth. Add the butter and gouda and stir until incorporated and melted; do not overmix. If necessary, add more broth to attain the desired consistency. Stir in the bacon, sage and salt and pepper to taste. Serve immediately.

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Recipe Source

Adapted from Des Moines food writer Robin Kline.

Tested by Robin Kline.

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Nutritional Facts

Calories per serving (based on 10): 306

% Daily Values*

Total Fat: 21g 32%

Saturated Fat: 13g 65%

Cholesterol: 77mg 26%

Sodium: 570mg 24%

Total Carbohydrates: 13g 4%

Dietary Fiber: 1g 4%

Sugar: n/a

Protein: 17g

*Percent Daily Value based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Total Fat: Less than 65g

Saturated Fat: Less than 20g

Cholesterol: Less than 300mg

Sodium: Less than 2,400mg

Total Carbohydrates: 300g

Dietary Fiber: 25g

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