BLT Mashed Potatoes

Fold this mixture into Rach’s Mashed Potatoes and Parsnips.

One of ten recipes to use to add to Rach’s Mashed Potatoes and Parsnips. Check out the rest:


  • 1 pint grape tomatoes
  • 2 tablespoons extra virgin olive oil (EVOO), divided
  • Salt and black pepper
  • 4 springs thyme
  • 4-5 strips bacon, chopped
  • 4 tablespoons butter, divided
  • 3-4 leeks, halved lengthwise, thinly sliced, washed and dried


Position a rack in the middle of the oven and pre-heat the oven to 375ºF.

Drizzle the grape tomatoes with 1 tablespoon EVOO and season with salt, pepper and thyme. Roast in the oven for around 20-25 minutes.

Meanwhile, heat the remaining EVOO over medium-high heat. Brown the bacon, then remove to a paper towel-lined plate. Reserve some of the bacon drippings and melt in 2 tablespoons butter. When the butter foams, add the leeks and wilt for 5 minutes; season with salt and pepper.

Gently fold the roasted tomatoes, bacon and leeks into mashed potatoes and parsnips. Season with salt and pepper, to taste.

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