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Bacon-Gruyere Smashed Potatoes

Gruyere cheese, bacon, sweet onions and herbs take smashed potatoes to a whole new level of amazing. This loaded side dish is so rich and satisfying, it could almost be eaten on its own! — Lisa Speer, Palm Beach, Florida
  • Total Time
    Prep: 20 min. Cook: 1 hour
  • Makes
    16 servings (3/4 cup each)


  • 1/2 cup butter, divided
  • 3 large sweet onions, halved and thinly sliced
  • 1-1/2 teaspoons salt, divided
  • 3/4 teaspoon pepper, divided
  • 3 teaspoons minced fresh thyme or 1 teaspoon dried thyme
  • 3-1/2 pounds medium red potatoes, halved
  • 1 cup 2% milk
  • 10 slices bacon strips, cooked and crumbled
  • 1 cup shredded Gruyere or white cheddar cheese
  • Chopped fresh parsley, optional


  • In a large skillet, heat 1/4 cup butter over medium-high heat. Add onions, 1/4 teaspoon salt and 1/8 teaspoon pepper; cook and stir 8-10 minutes or until softened. Reduce heat to medium-low; cook 40-50 minutes or until deep golden brown, stirring occasionally and stirring in thyme during last 5 minutes.
  • Place potatoes in a 6-qt stockpot; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, 20-25 minutes or until tender. Drain; return to pan. Add milk and remaining butter, salt and pepper. Coarsely mash potatoes with a masher, leaving small chunks. Stir in bacon and onions; sprinkle with cheese. Let stand, covered, until cheese melts. If desired, sprinkle with parsley.
Nutrition Facts
3/4 cup: 205 calories, 11g fat (6g saturated fat), 29mg cholesterol, 427mg sodium, 21g carbohydrate (5g sugars, 2g fiber), 7g protein.

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