Love Language Mashed Potatoes

Love Language Mashed PotatoesThere is nothing like the smell of bacon to capture a man’s attention (or that of my children). There is nothing like mashed potatoes and cheddar cheese to make them pull up to the table with vim and vigor. My family loves mashed potatoes — and bacon and white cheddar, mushrooms and spinach. And because I love my family, I combined all of those ingredients into the most magical bowl of mashed potatoes they could have ever imagined. I’m calling them love language potatoes, because my people couldn’t stop talking about those potatoes, or praising my mad skills, and asking for second helpings.

Enjoy … and let the decadent magic begin in your kitchen!

Love Language Cheesy Mashed Potatoes


  • 4-5 lbs. potatoes we used red Pontiac from our garden
  • 1 lb. bacon browned and drained
  • 2 Tablespoon reserved bacon drippings
  • 2 cloves garlic minced
  • 1 small red onion diced
  • 1 cup mushrooms chopped
  • 1 large handful spinach leaves chopped
  • 1 Tablespoon butter
  • 2 cups half and half
  • 6 oz. freshly shredded Cabot White Oak Cheddar
  • Kosher salt and cracked black pepper to taste


  • Peel potatoes and quarter or large dice, depending on size. Add to a pot of water with 2 Tablespoons kosher salt. Bring to a boil, then reduce to a just-boiling simmer until potatoes are fork-tender.
  • Fry bacon (preferably in a cast-iron skillet) until browned. Drain on paper towels. Reserve 2 Tablespoons of bacon drippings.
  • In drippings and 1 Tablespoon butter, saute minced garlic, chopped mushrooms, and diced onion until translucent. Add spinach and saute a couple minutes more.
  • Chop bacon and add to the skillet with vegetables. Stir to combine.
  • Shred 6 oz. of Cabot White Oak Cheddar cheese.
  • When potatoes are tender, drain and return to pot. Use a potato masher to smash, then return to very low heat and add half and half. Stir to combine.
  • Gently fold in shredded white cheddar and vegetable bacon mixture. Season with salt and pepper to taste.


This recipe feeds a small crowd, or one family of ravenous eaters. You could easily half the ingredients for a smaller batch. Or, save some for later!



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  • comment-avatar
    Matt December 19, 2014 (11:48 pm)

    You got my attention Jennifer! That looks wonderful. I have forwarded it to my wife. And you are right about bacon. Some of my fondest memories are of hunting trips with my grandfather and great uncles. I recall well the smell of fresh fried bacon drifting into the hills surrounding our cabin, just as well as I remember the sound of my grandfather’s voice. Thank you for the post and the recipe.

    Matt H.

    • comment-avatar
      Jennifer Kiko December 30, 2014 (1:27 pm)

      Grandfather memories are the very best, Matt! Thanks for your comments and have a wonderful 2015!