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Buttermilk-Bacon Smashed Potatoes

Source of Recipe

unknown


Recipe Introduction

When you’re making smashed potatoes, as opposed to mashed potatoes, the goal isn’t a smooth texture-it’s the most flavor you can get. Tender chunks of potato, thin shreds of red potato skin, nuggets of bacon, and cloves or roasted garlic make for huge flavor, and the buttermilk brings it all together. I could eat this as a meal, but it’s really great as a side dish with grilled chicken or barbecued pork. Serves 8

List of Ingredients

5 pounds unpeeled Red Bliss Potatoes, or other thin-skinned potatoes, quartered
- Salt
- 1 stick (8 tablespoons) unsalted butter, slightly softened at room temperature
- 1 1/2-2 cups buttermilk
- 6 cloves roasted garlic
- 8 slices cooked bacon, crumbled
- Salt and freshly ground pepper



Recipe

1. Place the potatoes in a large saucepan, cover with cold water, and add 2 tablespoons of salt.
Bring to a boil and cook until soft, 10-12 minutes. Drain well and place back in the pan over low
heat.

2. Add the butter, buttermilk, and roasted garlic, and mash until smooth. Fold in the bacon and
season with salt and pepper to taste.