Buttermilk-Bacon Smashed Potatoes

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.


★★★★★ 1 vote

10 Min
15 Min
Stove Top


  • 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!

Printable Recipe Card

About Buttermilk-Bacon Smashed Potatoes

Course/Dish: Vegetables
Main Ingredient: Vegetable
Regional Style: American
Other Tags: Quick & Easy For Kids

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