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buttermilk-bacon smashed potatoes

(3 ratings)
Recipe by
Kathy D

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.

(3 ratings)
yield 8 serving(s)
prep time 10 Min
cook time 15 Min
method Stove Top

Ingredients For buttermilk-bacon smashed potatoes

  • 5 lb
    peeled red potatoes, quartered
  • 2 Tbsp
    kosher salt
  • 1 stick
    unsalted butter, softened (8 t)
  • 1 1/2 - 2 c
  • 6 clove
    roasted garlic
  • 8 slice
    cooked bacon, crumbled
  • kosher salt and freshly grounded black pepper, to taste

How To Make buttermilk-bacon smashed potatoes

  • 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.
  • 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.
  • 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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