Heavenly Side Dish: Smashed Red Potatoes & Bacon

Andy Anderson !


Love, love, love my taters… Smashed taters, baked taters, grilled taters… yummy.

These taters are easy to prepare, and have a few “additional” touches, to make them delightful. Serve them with pride in any dish that requires a starch, and don’t expect any leftovers.

So, you ready… Let’s get into the kitchen.

☆☆☆☆☆ 0 votes
10 Min
15 Min
Stove Top



2 slice
slab bacon, cooked and chopped
1 lb
red potatoes, scrubbed clean

4 Tbsp
1 Tbsp
2 Tbsp
sweet butter, unsalted

salt, kosher variety, to taste
black pepper, freshly ground, to taste
1 pinch
cayenne pepper
1/4 tsp


2Gather your ingredients.
3Cook the bacon, drain, chop, and reserve.
4Scrub the red potatoes clean, add to a pot, and cover with cold water.
5Bring the water up to the boil, and simmer the potatoes until cooked, about 10 to 12 minutes.
6Chef’s Tip: A pairing knife inserted into the potatoes should enter with little resistance.
7Take the butter and buttermilk and add them to a small saucepan, over low heat.
8Allow to heat up until wisp’s of steam appear but do not allow the mixture to boil.
9Chef’s Note: Alternately, you could use the microwave.
10Drain all the water from the pan, and then return pan to the heat with the potatoes.
11Chef's Note: Shift the pan back and forth a few times, until all the residual water has evaporated, about 2 minutes.
12Remove and quarter the potatoes.
13Add the potatoes to a large bowl, along with the warm buttermilk/butter mixture and the mayonnaise.
14Partially mash with a potato masher, or fork.
15Add some salt & pepper to taste… along with a pinch of cayenne, the paprika, and the bacon.
16Fold the ingredients until combined.
17Chef’s Note: I like my “smashed” taters to have a few lumps.
19Serve as a side dish along with your favorite protein, or just put them into a bowl and tuck in. Enjoy.
20Keep the faith, and keep cooking.

About this Recipe

Course/Dish: Vegetables
Main Ingredient: Vegetable
Regional Style: American
Other Tags: Quick & Easy, Healthy, Heirloom