Smoked Bacon Whipped Potatoes

15 mins
Prep Time
45 mins
Total Time
Gluten Free Icon
Gluten Free


Amount / QuantityIngredients

Russet potatoes, peeled and cut into same sized chunks

8 ounces (or 8 slices)

Jones Thick Sliced Hickory Smoked Bacon

¼ cup

Reserved bacon dripping

¼ cup

Heavy cream, warmed

2 tablespoons


Granulated garlic

Kosher salt

Freshly ground black pepper


  1. Preheat oven to 375°F.

  2. Place the potatoes in a tall sided pot and cover by one inch with cold water.  Add a pinch of salt.  Simmer the potatoes until easily pierced with a paring knife.

  3. Lay the bacon on parchment lined baking trays and cook until crispy in the oven.  Remove when crispy and drain on paper towels.  Save grease and drippings.

  4. When potatoes are tender, drain the water and allow to air dry briefly.  Place the potatoes in a mixing bowl fitted with the whisk attachment.  Mix briefly and add the heavy cream, bacon drippings and butter.  Mix well. Chop some of the crispy bacon and add it into the bowl with the potatoes.

  5. Season to taste with kosher salt and freshly ground black pepper and granulated garlic.

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