Buttermilk-Bacon Smashed Potatoes
5 lbpeeled red potatoes, quartered
2 Tbspkosher salt
1 stickunsalted butter, softened (8 t)
1 1/2 - 2 cbuttermilk
6 cloveroasted garlic
8 slicecooked bacon, crumbled
·kosher salt and freshly grounded black pepper, to taste
How to Make Buttermilk-Bacon Smashed Potatoes
- 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.
- 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.
- 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!