Bacon Parmesan Mash
Bacon Parmesan Mash is a bowl recipe ready in 35 min. It makes 4 servings, each 420 kcal with 12 g protein. Beginner level, 9 ingredients.
Recipe by @ananegoita, adapted and measured by Cookpath.
- 35 mintotal
- Beginnerlevel
- 420kcal a serving
- 12 gprotein
What is Bacon Parmesan Mash
Boiled potatoes mashed with cream, milk, butter and parmesan, topped with crisp chopped bacon and parsley.
- Bowls · Pork
- Boiling
How to make Bacon Parmesan Mash
Tips from the cook
- Start the potatoes in cold salted water, so they cook evenly all the way through.
- Drain them well and let the steam escape for a minute before mashing, so the mash is not watery.
- Warm the milk first, as cold milk cools the mash and makes it heavy.
- Fry the bacon until properly crisp, so it keeps some crunch against the soft mash.
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Meal prep and storage
Keeps 3 days in the fridge. Reheat with a splash of milk, and scatter fresh bacon on top.
See this week’s meal prep plan on the blog, or plan your own week in the app.
Bacon Parmesan Mash substitutions
Out of something, or cooking around an allergy. Each swap was checked against a source.
Cream2 options
- Oat cooking cream (gluten-free labelled) or soy cream 1:1
Curdles if boiled hard.
Still contains soy.
- Coconut cream (thick top of a can) 1:1
Coconut flavour.
Milk3 options
- Unsweetened soy drink 1:1
Thickens less than dairy.
Still contains soy.
- Gluten-free oat drink 1:1
Must be labelled gluten-free.
- Unsweetened almond drink 1:1
Thin; tree nut.
Still contains tree nuts.
Bacon2 options
- Smoked turkey rashers 1:1 by weight
Less fat, add 1 tsp oil when frying.
- Mushroom strips roasted with smoked paprika and olive oil same weight of raw mushroom
Not crisp in wet sauces.
Parmesan2 options
- Vegetarian hard Italian-style cheese (made with microbial rennet) 1:1 by weight
Grana Padano is not suitable for egg-free (lysozyme from egg).
Still contains dairy.
- Nutritional yeast (fortified flakes) 1:1 by volume, less salty so add pinch of salt
Does not melt; less sharp.
Butter2 options
- Vegan/dairy-free butter block 1:1 by weight
Soft tub margarine fails in pastry and cheesecake base.
- Olive oil use about 3/4 as much by volume
Not for creaming or pastry; base goes oily.
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