Heavenly Side Dish: Smashed Red Potatoes & Bacon
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slab bacon, cooked and chopped
red potatoes, scrubbed clean
sweet butter, unsalted
salt, kosher variety, to taste
black pepper, freshly ground, to taste
Gather your ingredients.
Cook the bacon, drain, chop, and reserve.
Scrub the red potatoes clean, add to a pot, and cover with cold water.
Bring the water up to the boil, and simmer the potatoes until cooked, about 10 to 12 minutes.
Chef’s Tip: A pairing knife inserted into the potatoes should enter with little resistance.
Take the butter and buttermilk and add them to a small saucepan, over low heat.
Allow to heat up until wisp’s of steam appear but do not allow the mixture to boil.
Chef’s Note: Alternately, you could use the microwave.
Drain all the water from the pan, and then return pan to the heat with the potatoes.
Chef's Note: Shift the pan back and forth a few times, until all the residual water has evaporated, about 2 minutes.
Remove and quarter the potatoes.
Add the potatoes to a large bowl, along with the warm buttermilk/butter mixture and the mayonnaise.
Partially mash with a potato masher, or fork.
Add some salt & pepper to taste… along with a pinch of cayenne, the paprika, and the bacon.
Fold the ingredients until combined.
Chef’s Note: I like my “smashed” taters to have a few lumps.
Serve as a side dish along with your favorite protein, or just put them into a bowl and tuck in. Enjoy.
Keep the faith, and keep cooking.