buttermilk-bacon smashed potatoes
(3 ratings)
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.
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(3 ratings)
yield
8 serving(s)
prep time
10 Min
cook time
15 Min
method
Stove Top
Ingredients For buttermilk-bacon smashed potatoes
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5 lbpeeled red potatoes, quartered
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2 Tbspkosher salt
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1 stickunsalted butter, softened (8 t)
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1 1/2 - 2 cbuttermilk
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6 cloveroasted garlic
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8 slicecooked bacon, crumbled
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kosher salt and freshly grounded black pepper, to taste
How To Make buttermilk-bacon smashed potatoes
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1Roast 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.
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2Put 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.
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3Add 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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