Bacon Mashed Potatoes Served in Toasted Bread Bowl
Creamy Yukon Gold potatoes mashed with butter, heavy cream, and sour cream, then folded with crispy bacon and fresh chives. Served dramatically in a hollowed-out artisanal whole-wheat bread bowl for an impressive presentation. The rich, indulgent potatoes contrast beautifully with the rustic bread vessel, making this perfect for special dinners or holiday gatherings. The combination of textures from silky potatoes, crunchy bacon, and toasted bread creates a memorable side dish that doubles as conversation starter.
Ingredients
- 3 lbs Yukon Gold potatoes, peeled and cut into 1-inch cubes
- kosher salt
- 6 tablespoons butter, divided
- 1 shallot, finely minced
- 1 ½ cups heavy cream
- ½ cup sour cream
- 4 pieces bacon, cooked and crumbled
- 3 tablespoons fresh chives, chopped, 1 tablespoon reserved for garnish
- 1 oval loaf artisanal whole-wheat country bread, toasted
Instructions
- 1
Place potatoes in large pot and cover with cold water, salt generously
- 2
Bring to boil, then lower heat and simmer uncovered for 13 minutes until fork tender
- 3
While potatoes boil, melt 1 tablespoon butter in saucepot
- 4
Add minced shallot and saute until soft
- 5
Add cream and remaining butter, being sure not to bring to boil
- 6
Drain potatoes in colander and return to pot
- 7
Mash with potato masher
- 8
Slowly add hot cream and butter mixture, stirring slowly without overworking
- 9
Add sour cream and bacon, fold in chives
- 10
Season with salt and pepper to taste
- 11
Cut round in top of bread and remove top, reserving it
- 12
Pull out soft bread inside, being careful not to remove too much
- 13
Place potatoes in bread bowl and garnish with reserved chives
Tips
Don't overwork the potatoes when adding cream to avoid heavy, gluey texture.
Keep the cream mixture hot but not boiling to prevent curdling when adding to potatoes.
Leave enough bread wall thickness when hollowing out the bowl to prevent breaking.
Good to Know
Refrigerate up to 3 days. Reheat gently with added cream if needed.
Can make potatoes 1 day ahead. Reheat before serving in bread bowl.
Serve immediately while hot for best texture and presentation.
Common Mistakes
Don't let cream mixture boil to avoid curdling
Don't overmash potatoes to avoid gluey texture
Don't hollow bread too thin to prevent breaking
Substitutions
FAQ
Can I make this without the bread bowl?
Yes, serve the bacon mashed potatoes in a regular serving bowl. The bread bowl is just for presentation.
What if I don't have heavy cream?
Half and half works but will be less rich. Whole milk plus butter can substitute in a pinch.
How long will leftovers keep?
Refrigerate up to 3 days. Reheat gently with a splash of cream or milk to restore creaminess.