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Cheddar & Bacon Mashed Potatoes

An image of prepared Cheddar & Bacon Mashed Potatoes made with Swanson® Chicken Broth, potatoes, light cream or half and half, butter, Cheddar cheese and bacon.
  • prep time: 15 min
  • total time: 35 min
  • serves: 6 people

Everything is better with cheese and bacon, and this Cheddar & Bacon Mashed Potatoes recipe is no exception.  Are the potatoes great on their own?  Yes.  The potatoes cook in Swanson® Chicken Broth, so they're seasoned during cooking, then mashed with cream and butter.  Delicious.  But.  Add tangy Cheddar and crisp, smoky bacon and you've got mashed potatoes with a loaded potato twist that you will need some serious willpower to resist.  You can make these for the holidays, but they're so to make, you can enjoy them on a busy weekday, too.  Maybe on a day when you really want some comfort food?  Treat yourself!


  • 2 cups Swanson® Chicken Broth
  • 2 1/2 pounds Yukon Gold potato or russet potatoes, peeled and cut into 1-inch pieces (about 6 cups)
  • 2/3 cup light cream or half and half
  • 6 tablespoons butter, softened
  • 1 cup Cheddar cheese (about 4 ounces)
  • 6 slices bacon, cooked and crumbled


  • Tips

    • Ingredient Note: A medium-sized Yukon Gold weighs a little less than 8 ounces, so you'd need about 6 medium-sized Yukon Gold potatoes for this recipe.
    • Leftover reserved broth can be used when reheating leftover mashed potatoes or stuffing, or stirred into gravy or soup.  Use within 3 days or freeze for later.
  • Step 1

    Heat the broth and potatoes in a 3-quart saucepan over high heat to a boil, then cover and cook (still on high) for 10 minutes or until the potatoes are tender.

  • Step 2

    Drain the potatoes, reserving the broth.

  • Step 3

    Mash the potatoes with the cream, butter, cheese and bacon.  If needed, add some of the reserved broth until the potatoes reach desired consistency.  Season with salt and freshly ground black pepper.

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