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Mashed Sweet and Red Skin Potatoes with Bacon

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!

Course Side Dish
Cuisine Gluten-free, Grain-free
Keyword bacon mashed potatoes, mashed potatoes, mashed sweet potatoes, red skin mashed potatoes
Prep Time 15 minutes
Cook Time 20 minutes
Servings 8


  • 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


  1. 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.
  2. 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.