Bacon Scallion Red Skin Mashers



  • 5-6 lbs red skin potatoes
  • 1 stick salted butter
  • 6 oz Bruegger's Bacon-Scallion Cream Cheese
  • 6 pieces crispy bacon-chopped up finely
  • 1/2 cup Half and Half Milk - as needed
  • 1 teaspoon salt
  • 3/4 teaspoon white pepper
  • 2 Tablespoons chopped chives


  1. Wash the red skin potatoes.
  2. Cover with cold, well salted water.
  3. Bring to the boil.
  4. Drain and let sit to dry for 2-3 minutes.
  5. Mash to break the skins.
  6. Add the cream cheese and bacon and mash until creamy (reserve a pinch of crumbled bacon).
  7. Add the butter, half and half, salt, pepper and chives and mash to a coarse mash. Add milk if the potatoes are too stiff.
  8. Top with the last of the bacon and some snipped chives.
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