buttermilk-bacon smashed potatoes

Name: Buttermilk-Bacon Smashed Potatoes
Prep time: 10 min
Cook time: 15 min
Yield: 8
Cuisine: American
Ingredients: 5 pound(s) peeled red potatoes, quartered; 2 tablespoon(s) kosher salt; 1 stick(s) unsalted butter, softened (8 t); 1 1/2 - 2 cup(s) buttermilk; 6 clove(s) roasted garlic; 8 slice(s) cooked bacon, crumbled; - kosher salt and freshly grounded black pepper, to taste

(3 RATINGS)

11 Pinches 4 Photos

Kathy D

Updated on Jun 20, 2018

I got this gem of a recipe from my Bobby Flay Cooks American cookbook. His recipe called for unpeeled Red Bliss potatoes, but my family prefers it without the skins. You can leave them on for a more rustic dish. This is decadent and delicious mashed potato recipe. Enjoy! *Note - prep time does not include roasting the garlic.

Rate

prep time 10 Min

cook time 15 Min

method Stove Top

yield 8 serving(s)

Ingredients

5 pounds peeled red potatoes, quartered
2 tablespoons kosher salt
1 stick unsalted butter, softened (8 t)
1 1/2 - 2 cups buttermilk
6 cloves roasted garlic
8 slices cooked bacon, crumbled
- kosher salt and freshly grounded black pepper, to taste

How To Make buttermilk-bacon smashed potatoes

Step 1

Roast unpeeled garlic cloves, rubbed with olive oil and wrapped tightly in foil, in a 300 degree F. oven for about 45 minutes. Squeeze out the garlic from the skins.

Step 2

Put the potatoes in a large pan and cover them with cold water and 2 T. of salt. Bring to a boil and cook for about 10-12 minutes, or until soft. Drain them well and put them back into the pot over low heat.
Step 3

Add the butter, buttermilk, and the roasted garlic. Mash it until desired smoothness. Next, stir in the bacon crumbles. Season to taste with salt and pepper. Enjoy!
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