top of page

Bacon Mashed Potatoes - Sunrise Sizzle

Bacon Mashed Potatoes


  • 2 lbs Russet or Yukon Gold potatoes, peeled and cubed

  • Sea Salt and Pepper, to taste

  • 1/2 cup Whole Milk or Heavy Cream, warmed

  • 1/2 cup Unsalted Butter, melted

  • 1 teaspoon of No. 88 Sunrise Sizzle Spice Blend

  • A few slices of crispy Bacon that has been crumbled


  • Wash, peel, and cut the potatoes into even-sized chunks. Cutting them into uniform pieces ensures they cook evenly.

  • Place the potato chunks in a large pot of cold, salted water, ensuring they are fully submerged. Bring the water to a boil, then reduce the heat to a simmer. Cook the potatoes until they are fork-tender, about 15-20 minutes, depending on the size of the chunks.

  • Drain the potatoes in a colander, then return them to the pot or place them on a baking sheet. Allow them to dry for a few minutes, which helps to remove excess moisture.

  • Heat your dairy in a small saucepan, gently heat 1/2 cup of whole milk or heavy cream along with 1/2 cup of unsalted butter.

  • Add 1 teaspoon of No. 88 Sunrise Sizzle Spice Blend

  • Mash the potatoes using a potato ricer or masher, and process the potatoes until smooth. A ricer is ideal for achieving a lump-free texture, but a masher works well too.

  • Gradually mix in the warm milk, melted butter and bacon bits.

  • Season with salt and pepper to taste.

  • Serve immediately, garnishing with a knob of butter or fresh herbs.

3 views0 comments


bottom of page