Burning Love Mashed Potatoes is an old Danish dish that uses simple ingredients: potatoes, milk, bacon, and onions, and transforms them into something amazing. These loaded mashed potatoes are a perfect main dish or decadent side.
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This recipe is thanks to Kathy from Denmark. If she hadn’t told us about Burning Love, aka Brændende Kærlighed in Danish, I’m not sure that we would have this awesomeness. Seriously.
And no, I don’t speak Danish, I googled it. 😉
During January’s Pantry Challenge, Kathy shared that she had made this dish of mashed potatoes with bacon and onions that she prepared for her family. It sounded soooo good I knew I had to try it. I’m embarrassed that I didn’t google it before making it, but I’m thrilled that my version of Burning Love Mashed Potatoes looks a lot like what’s on the internets.
Only I added mushrooms.
Is that allowed? Can one add mushrooms to Burning Love? Yes, yes, I think so. You know why?!
Because it’s absolutely amazing! And of course they add a little fiber and umami, right?
I am so smitten this dish, I can’t even tell you. If I weren’t trying to lose 13 pounds, I’d be making this every. single. night!
I serve this simply with a side of green beans, but my 18yo son says it’s crying for a steak. Yeah, it is. It would make a steak amazing — it’s already amazing on its own. I use uncured bacon which I think has the best flavor and I think you could go either way on the whole or the half onion. The onions and mushrooms absorb all that bacony goodness. I’m pretty sure onion haters wouldn’t even know.
Obviously, Burning Love Mashed Potatoes is a pretty casual dish. Make it however you like: your favorite mashed potatoes topped with cooked bacon and onions. And mushrooms, if that’s your thing. It is mine. Yum-O!
If you’re on the Whole 30 or eating dairy-free, make my Rebel with a Cause Smashed Potatoes instead of the cheesey potatoes here. And then be delighted!
Thank you, Kathy, for changing my life for the better!
Tools to make it EASY:
Burning Love Mashed Potatoes
Ingredients
- 5 lb russet potatoes peeled and quartered
- 12 oz bacon chopped
- 8 oz mushrooms sliced
- ½ to 1 onion sliced
- salt
- black pepper
- ½ cup butter cut into cubes
- 1 to 2 cup milk or cream, warmed
- 4 oz cheddar cheese (shredded) (1 cup)
- ¼ cup sour cream
Instructions
- In a large pot of salted water, boil the potatoes until very tender.
- Meanwhile, place the bacon, mushrooms, and onion in a large skillet and cook stirring, until the bacon is crisp, the mushrooms are tender, and the onions are lightly browned, about 20 minutes. Season to taste with black pepper.
- Once the potatoes are cooked, drain them and return them to the pot. Mash the potatoes until very fine. Add the butter and continue mashing, until the butter is melted and incorporated into the potatoes. Stir in enough milk or cream to reach your desired consistency for mashed potatoes. Stir in the cheddar cheese and sour cream. Season to taste with salt and pepper.
- Serve the potatoes topped with the bacon mixture.
Notes
Nutrition
Carol
This was delicious ( and decadent in the nicest possible way)!!
Jessica Fisher
So glad you liked it!
Vickie
My husband got this all the time while working in Greenland thanks for sharing making it for him tomorrow!
Jessica Fisher
Fun!
Pat
Oh my!! That dish looks amazing. I wonder what it would taste like with gravy? We are having pot roast on Sunday and these potatoes will make their debut.
Jessica Fisher
Like gilding the lily! It’s soo good without gravy. If you’ve got good gravy, it’ll be amazing. Hope you liked it!
Kathy
I haven’t checked in for a while, and now that I do, you are posting about Burning Love LOL.
I’m so glad that you liked this dish! It is one of my favourite dishes, so delicious and comfy.
Mushrooms and bacon are best friends, so I definitely think they’re alowed 😉
Kathy In Denmark
Jessica Fisher
See what an impact you’ve had on us?! It’s so good. Oh my! Going on my birthday menu from now on!
Rose | RoseBakes.com
They do look ah-mazing… and I don’t even like onions 😉
Jessica Fisher
The onions don’t even taste like onions. It’s really just yum.
Sandi
I actually DID google it when she posted about it and thought it sounded fabulous. I do saute onions and mushrooms in bacon grease on a reasonably regular basis, but don’t usually have the bacon in there as well and don’t recall ever plopping it on a bed of potatoes. At least not on some time other than a “these are leftover so let’s use this up” meal. I have a note to make it when I get around to thawing out the frozen mashed taters and one of the packages of bacon. They are in the back of the freezer, in the section I still haven’t gotten to… yes, my pantry challenge continues!
Sandi
So as I was sauteing a pan of mushrooms, onions, and sweet bell peppers last night to use as a side dish for some leftover pot roast, it dawned on me that I don’t generally put it on the mashed potatoes as per this recipe, but I do put it on pierogies or sometimes on those extra large cheese-stuffed ravioli from Costco. I use that blend instead of a sauce. If I’m not just leaving it vegetarian, I usually use sliced kielbasa.
Jessica Fisher
It’s a great flavor combination, isn’t it?
Micha
Oh my yum. Nearly all of my favorite foods in one dish. I’ve made something similar before but I didn’t add the cheese.
Jessica Fisher
The cheese isn’t Danish, but it sounded good to me. 😉