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This irresistible Thanksgiving side dish is filled with creamy (but low-fat) mashed potatoes, salty and crispy bacon and sweet caramelized onions.
I'm a traditionalist, from the top of my head to the tip of my toes. That means that I typically don't want anyone to mess with my holiday side dishes. Just give me a pile of creamy mashed potatoes, topped with a pool of gravy to accompany the roast turkey.
As I cooked the bacon and caramelized the onions for this recipe, I cringed at the thought of marring the sea of perfectly white, silky potatoes. But on I went, crumbling and caramelizing, stirring...and tasting.
And they were spectacular!
Since my health and weight loss journey, bacon has taken a back seat in my recipes. However, eating is all about moderation, and I've found that I just need a bit of bacon to add a jolt of flavor and texture. I've also discovered that if I cook 10 slices, I will eat 10 slices. Know thyself!
The added fat from the bacon is balanced by my low-fat version of mashed potatoes. By using a food mill, potato ricer or hand-mixer, you can make creamy potatoes with a modicum of butter, and a lower fat milk. Without a doubt, these potatoes earned a spot in our regular and holiday menu.
On a different note, winter made its appearance this weekend, and it didn't just knock lightly at our door. We were slammed with a winter storm that deposited two feet of snow on our lawn. We bundled ourselves in snow pants, gloves, hat and boots, and headed out to romp in the powdery white stuff that blanketed the neighborhood.
Here are a few photos from our snow day (then onto the recipe!):
The recipe:
The bacon & onions:
Place the bacon in a large skillet set over medium heat. Cook the bacon until it is golden brown and crispy. Transfer to a paper towel to drain. Crumble and set aside.
Discard all but 1 teaspoon of the bacon fat. Add the olive to the bacon fat and set the skillet over medium heat.
Add the onions and cook, stirring occasionally, until the onions are golden brown. Add the fresh sage and cook for 1 more minute. For more tips, see my tutorial on how to caramelize onions.
The potatoes:
Place cubed potatoes in a large saucepan and cover potatoes with cold water. Add 1 teaspoon kosher salt and set saucepan over high heat.
Bring to a boil and cook until potatoes are tender when pierced with a fork, about 15 minutes. Drain potatoes, return to saucepan and set over medium heat, stirring the potatoes until dry, 1 to 2 minutes. Remove from the heat and cover to keep potatoes warm.
In a medium saucepan set over medium heat, combine milk, butter, remaining salt and freshly ground black pepper. Stir occasionally until butter is melted. Reduce heat to low.
Rest a food mill, fitted with the medium disc, on top of the saucepan with the milk mixture.
Working with about one-third of the potatoes at a time, run the potatoes through the food mill, directly into the saucepan. Alternatively, use a potato ricer or hand-held mixer. If you use a mixer, mix the potatoes in a separate bowl and then add to the warm milk to avoid splattering the milk and burning yourself.
Using a rubber spatula (a heatproof one, please) stir the potatoes into the milk mixture until completely combined.
Stir the caramelized onions and bacon into the mashed potatoes. Taste and add additional salt and pepper, if necessary. Serve.
Other side dishes for Thanksgiving:
Cookin' Canuck's
Cookin' Canuck's
Cookin' Canuck's Twice-Baked Sweet Potatoes with Chipotle Pecan Streusel
Aggie's Kitchen's Italian Thanksgiving Stuffing
Kalyn's Kitchen's Roasted Brussels Sprouts with Balsamic, Parmesan & Pine Nuts
Family Fresh Cooking's Brown Butter Coconut Mashed Sweet Potatoes
Printable Recipe
Mashed Potatoes Recipe with Bacon & Caramelized Onions (Low-Fat)
Mashed potatoes just got a whole lot better with addition of bacon and caramelized onions!
5 from 1 vote
Print Pin Rate
Course: Side Dishes
Cuisine: American
Keyword: Mashed Potatoes
Prep Time: 15 minutes minutes
Cook Time: 25 minutes minutes
Total Time: 40 minutes minutes
Servings: 6 Servings
Calories: 184kcal
Author: Dara Michalski | Cookin' Canuck
Ingredients
- 3 strips bacon
- 1 teaspoon olive oil
- 2 medium yellow onions thinly sliced
- 1 tablespoons minced fresh sage
- 2 pounds Yukon gold potatoes peeled and cut into ¾-inch cubes
- 1 ½ teaspoons kosher salt divided
- ⅔ cup non-fat or low-fat 1% milk
- 1 tablespoon unsalted butter
- ½ teaspoon freshly ground black pepper
Instructions
The Bacon & Onions:
Place the bacon in a large skillet set over medium heat. Cook the bacon until it is golden brown and crispy. Transfer to a paper towel to drain. Crumble and set aside.
Discard all but 1 teaspoon of the bacon fat. Add the olive to the bacon fat and set the skillet over medium heat.
Add the onions and cook, stirring occasionally, until the onions are golden brown. Add the fresh sage and cook for 1 more minute.
The Potatoes:
Place cubed potatoes in a large saucepan and cover potatoes with cold water. Add 1 teaspoon kosher salt and set saucepan over high heat.
Bring to a boil and cook until potatoes are tender when pierced with a fork, about 15 minutes.
Drain potatoes, return to saucepan and set over medium heat, stirring the potatoes until dry, 1 to 2 minutes. Remove from the heat and cover to keep potatoes warm.
In a medium saucepan set over medium heat, combine milk, butter, remaining salt and freshly ground black pepper. Stir occasionally until butter is melted.
Reduce heat to low.
Rest a food mill, fitted with the medium disc, on top of the saucepan with the milk mixture.
Working with about one-third of the potatoes at a time, run the potatoes through the food mill, directly into the saucepan. Alternatively, use a potato ricer.
Using a rubber spatula (a heatproof one, please) stir the potatoes into the milk mixture until completely combined.
Stir the caramelized onions and bacon into the mashed potatoes. Taste and add additional salt and pepper, if necessary. Serve.
Nutrition
Serving: 1Serving (⅙ of Recipe) | Calories: 184kcal | Carbohydrates: 24g | Protein: 7g | Fat: 7g | Saturated Fat: 3g | Cholesterol: 14mg | Sodium: 683mg | Potassium: 739mg | Fiber: 5g | Sugar: 3g | Vitamin A: 110IU | Vitamin C: 20mg | Calcium: 93mg | Iron: 5.1mg
Tried this recipe?If you make this recipe, I'd love to see it on Instagram! Just use the hashtag #COOKINCANUCK and I'll be sure to find it.
Disclosure: I am a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for me to earn fees by linking to Amazon.com and affiliated sites.
