I’m all in on the basics first: peel, cut into big chunks, and slide the potatoes into cold, salted water. Bring it up gently. When a knife slips in easy, drain and let the steam billow off for a minute. Back into the warm pot for a quick dry-out — a few seconds over low heat while you shake the pan. That tiny step keeps them from going watery.
Butter goes in first, then warm milk in small splashes. Mash with a light hand — overdoing it turns gluey. Season, taste, fix what needs fixing. Tip in the crunchy bacon, toss through a handful of sharp cheddar (save some to finish), and chopped parsley. Want a hint of tang? Fold in a spoon of sour cream. One spoonful of sour cream does it. Scoop into a warm dish, dot with a tiny bit of butter, scatter the rest of the cheddar and bacon, and pop under the broiler for 1–2 minutes till the cheese slumps and the edges catch a little color. Finish with more parsley and black pepper. Fluffy, smoky, cheesy — the kind of side that steals the plate.
Author
Mario Kapustic
Hi! I’m Mario from Croatia. I love cooking and sharing recipes that combine tradition with creativity. I started Tasty Empire to share my family’s recipes — the ones from Mom and Grandma — and all the little tricks I’ve picked up along the way. I especially enjoy pasta, risottos, homemade breads, and desserts, always looking for little ways to enrich flavors.
Preparation
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Boil the potatoes
Place the potato chunks in a pot of cold salted water. Bring to a boil and cook until tender, about 15–20 minutes.
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Drain and mash
Drain the potatoes well and return them to the hot pot. Mash thoroughly until smooth.
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Add butter and milk
While the potatoes are still hot, add the butter and warm milk. Stir until creamy and fully incorporated.
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Season
Season with salt and freshly ground black pepper to taste. Serve immediately while warm.
Note: Use starchy potatoes like Russets or Yukon Gold for the fluffiest texture.
Updated: August 30, 2025