Rustic mashed potatoes are one of the best-loved side dishes in Czech and Slovak home cooking. Add crispy bacon and fresh scallions and they become a side dish that can easily outshine the main course. These creamy, tender potatoes are full of flavor, quick to make and simple enough for any weeknight.
The base is well-cooked potatoes, mashed with butter and hot milk or cream to a smooth or a rustic texture, whatever you prefer. Crisp pan-fried bacon and lightly sautéed scallions add flavor and aroma. These mashed potatoes go well with roasted meat, meatballs and cutlets, and they are also good on their own, for example with a glass of buttermilk.
At a Glance
- Prep time: about 10 minutes
- Potato cooking time: about 20–25 minutes
- Servings: 4
- Difficulty: Easy
Ingredients
(US measures, with metric in brackets)
- 2 lb 3 oz (1,000 g) potatoes, peeled, ideally Yukon Gold (all-purpose) for a creamy result, or Russet for a fluffier one
- salt, for the cooking water and seasoning
- 3 1/2 oz (100 g) thick-cut smoked bacon, or other good-quality smoked bacon
- 4–5 scallions, white and green parts
- 2 tablespoons (30 g) butter
- 3 1/2 tablespoons to 7 tablespoons (50–100 ml) hot milk or cream, or hot potato cooking water
- freshly ground black pepper, to taste, optional
- chopped fresh chives or the dark green scallion tops, for garnish, optional
Instructions
Cook the potatoes and bacon:
- Cut the peeled potatoes into evenly sized pieces (quarters or smaller cubes) so they cook evenly. Place them in a pot, cover with cold water and salt the water well (about 1–2 teaspoons).
- Bring to a boil and cook over medium heat until tender, about 20–25 minutes depending on the size and type of potato. A fork or knife should slide in easily.
- Meanwhile, prepare the bacon and scallions. Dice the bacon. Trim the scallions and slice them thinly: the white and light green parts in one pile, the dark green tops in another (you can set some aside for garnish).
- Cook the diced bacon in a dry skillet over medium heat, stirring, until crisp (the bacon renders plenty of fat).
- When the bacon is almost done, crisp and golden, add the white and light green parts of the scallions. Cook together for about 1 minute, just until fragrant and slightly softened. Then take the skillet off the heat.
Finish the mash:
- When the potatoes are tender, drain them well. Tip: if you want to use some of the cooking water, scoop out about 1/2 cup (100–150 ml) before draining.
- Return the hot potatoes to the pot. Add the butter and start mashing with a potato masher or a fork.
- Gradually pour in the hot milk (or cream, or the reserved hot cooking water) while you keep mashing and stirring, until you reach the texture you like: some prefer a smoother mash, others a more rustic one with small chunks. Adjust the amount of liquid to your taste.
- Fold in the bacon and scallion mixture, including the rendered bacon fat, which adds great flavor.
- Taste and add salt and freshly ground black pepper as needed. Stir well.
Serve:
- Serve the mashed potatoes right away, while they are hot.
- Sprinkle with chopped chives or the reserved dark green scallion tops if you like. They are a great side for roasted meat, meatballs, schnitzel and fish, and they are also good on their own.
Video Recipe
Tips
- For a really creamy texture, use a floury potato (such as Russet) and add an extra bit of butter along with the milk or cream. At the end you can briefly whip the potatoes with a hand mixer on low speed.
- You can use a regular yellow onion instead of scallions. Chop it finely and cook it in the bacon fat a little longer, until translucent and sweet.
- If you like cheese, stir some shredded cheddar or Parmesan into the hot mashed potatoes.
- Instead of bacon, try diced and browned smoked sausage or smoked ham for a different flavor.
These rustic mashed potatoes with bacon and scallions are a simple but very tasty side dish that lifts any meal.
The recipe is based on a version by Vaříme s Mozkem, adapted by the We Cook With Love team.
Frequently Asked Questions (FAQ)
- How long do these mashed potatoes keep in the refrigerator? They are best fresh, but in a covered container they keep for 1–2 days. Reheat them gently before serving.
- What can I use instead of bacon? You can use browned diced ham, smoked tofu, or sautéed mushrooms for a vegetarian version.
- Why are my mashed potatoes watery instead of creamy? Too much liquid (milk or cream) or potatoes that were not drained well can make the mash watery. Drain the potatoes thoroughly and add the liquid gradually.
- Can I use onions other than scallions? Yes, you can use a finely chopped and lightly sautéed regular onion, or chives for a fresh flavor.
Enjoy! Try more recipes from our kitchen.
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