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Friendsgiving Mashed Potato Bar

Friendsgiving mashed potato bar brings smooth Yukon Gold mashed potatoes together with warm turkey gravy and separate bowls of bacon, cheddar, sour cream, scallions, and crispy fried onions. It’s an easy-to-serve centerpiece for a holiday gathering, with toppings ready for everyone to choose.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 8 servings
Course: Side Dish
Cuisine: American
Calories: 640
Ingredients Equipment Method Notes

Ingredients
  

For the mashed potatoes and gravy
  • 4 lb potatoes Yukon Gold, peeled and cut into 1 1/2-inch pieces
  • 3 qt water cold, plus more as needed to cover the potatoes
  • 1 tbsp kosher salt divided
  • 10 tbsp unsalted butter divided (8 tablespoons for the potatoes and 2 tablespoons for the gravy)
  • 1 cup whole milk
  • 0.25 cup all-purpose flour
  • 2 cup low-sodium turkey broth
  • 0.25 tsp black pepper
For the bacon topping
  • 8 oz bacon
For the bar toppings
  • 2 cup sharp cheddar cheese shredded
  • 1 cup sour cream
  • 4 scallions thinly sliced
  • 1 can (6 oz) crispy fried onions

Equipment

  • 1 12-inch skillet

Method
 

Cook the potatoes
  1. Put the potatoes in an 8-quart pot and add the cold water to cover them by 1 inch; add 2 teaspoons of the salt.
  2. Bring to a boil over high heat, then reduce the heat and simmer for 15 to 20 minutes, until the potatoes are fork-tender.
  3. Drain the potatoes well and return them to the pot.
  4. Set the pot over low heat for 1 minute, shaking it gently to steam off excess moisture.
  5. Heat the milk and 8 tablespoons of the butter in a small saucepan over medium-low heat for 3 to 4 minutes, until the butter melts and the milk is steaming.
  6. Pour the mixture over the potatoes and add the remaining 1 teaspoon salt.
  7. Mash until smooth.
Make the gravy
  1. Melt the remaining 2 tablespoons butter in a medium saucepan over medium heat, whisk in the flour, and cook for 1 minute.
  2. Gradually whisk in the broth and black pepper.
  3. Simmer for 5 to 8 minutes, whisking often, until the gravy thickens enough to coat a spoon, then keep warm over low heat.
Cook the bacon
  1. Cook the bacon in a 12-inch skillet over medium heat for 8 to 12 minutes, turning as needed, until crisp.
  2. Drain on paper towels and chop.
Set up the bar
  1. Spoon the potatoes into a serving bowl and arrange the bacon, cheddar, sour cream, scallions, and crispy fried onions in separate bowls.
  2. Serve with the warm gravy.

Notes

For smooth mashed potatoes, steam off excess moisture before mashing. Refrigerate leftovers for up to 3 days; freezing is not recommended. For a vegetarian option, use vegetable broth and omit the bacon.