Thanksgiving may be over, but there are more holiday meals to come. And, these mashed sweet and red skin potatoes with bacon are one standout side dish for any holiday feast!
I know holiday cookies are all the rage right now and we’ll get to that too, but I couldn’t resist sharing these fluffy mashed potatoes first.
These aren’t just any mashed potatoes either, but rather, a mix of white sweet potato and red skin potatoes with bacon, broth, butter and chives. And, of course, an appropriate amount of black pepper and sea salt (I recommend a generous amount of each). It’s the perfect mix of sweet, savory, buttery and salty.
As for texture, these mashed potatoes are a nice mix of creamy and lumpy, which I think is the best of both worlds. And, these reheat so nicely. I didn’t even need to add more broth or butter when preparing the leftovers. Honestly, I even like them cold from the fridge and may have nibbled on some straight from the bowl a time or two!
Interested in other holiday side dish recipes? Check out my kale and butternut squash salad with orange vinaigrette and grain-free “rice” stuffing.
Cheers and enjoy!
These creamy, yet rustic mashed sweet and red skin potatoes with bacon are a standout side dish for any holiday meal. It's the perfect mix of sweet, savory, salty and buttery!
- 1.5 lb red skin potatoes, scrubbed and cut in half or quartered if larger
- 1.5 lb white sweet potatoes, peeled and cut into 2-inch pieces
- Sea salt, to taste
- 1 cup warmed chicken, turkey or vegetable broth, homemade or good-quality store-bought
- 4-5 slices no sugar-added bacon, cooked and chopped
- 3-4 Tbsp grass-fed butter or ghee, room temperature
- Black pepper, to taste
- 2-3 Tbsp chopped fresh chives
Add the red skin and white sweet potatoes to a large pot and cover with cold water (enough to completely cover potatoes). Add a generous pinch of sea salt and bring to a boil over medium-high heat. Reduce heat to medium or medium-low and continue to simmer, uncovered, for 15-20 minutes or until potatoes are fork tender. Drain the potatoes and return to pot. Place the pot on low heat for a couple minutes to dry the potatoes a bit.
Remove pot from heat and then add the warm broth and butter or ghee. Lightly mash until incorporated, Then, stir in the cooked bacon pieces and season to taste with sea salt and black pepper. Lastly, garnish with chives and serve.