Bacon and Smashed Carrot Potatoes

Take a break from the usual mashed potatoes and try this recipe. Sweet carrots add color and crisp bacon adds a salty flavor to this unique side dish.

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Bacon and Smashed Carrot Potatoes
Makes: 8 to 10  servings Prep 15 mins Start to Finish 45 mins


  • 5 pounds  russet potatoes, peeled and cut into 2-inch pieces
  • 1 teaspoon  kosher salt, plus more for boiling potatoes
  • 3/4 cup  whole milk, heated, plus more as needed
  • 4 tablespoons  bacon fat
  • 1 pound  carrots
  • 6 slices bacon


1. Peel carrots and cut into 1-inch pieces. Steam until just tender; drain and set aside. Cook bacon until just crisp; drain on paper towels (reserve fat), crumble and set aside.

2. Place potatoes in a large pot, cover with cold water by 2 inches and bring to a boil; add salt. Simmer until fork-tender but not falling apart, about 30 minutes; drain.

3. Transfer potatoes to a large mixer bowl and, using whisk attachment, beat on medium speed until finely crumbled. Add milk, butter and 2 teaspoons salt; beat until just smooth, adding more milk as needed for a light, creamy texture.

4. Add carrots and bacon; beat until carrots are slightly mashed. Makes 8 to 10 servings.

Nutrition Facts

  • Servings Per Recipe 8
  • cal.(kcal)307,
  • Fat, total(g)9,
  • chol.(mg)13,
  • sat. fat(g)4,
  • carb.(g)50,
  • fiber(g)7,
  • pro.(g)8,
  • sodium(mg)404,
  • Percent Daily Values are based on a 2,000 calorie diet
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