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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