Buttermilk-Bacon Smashed Potatoes

Buttermilk-Bacon Smashed Potatoes takes about 50 minutes from beginning to end. This main course has 623 calories, 16g of protein, and 50g of fat per serving. For $1.91 per serving, this recipe covers 25% of your daily requirements of vitamins and minerals. This recipe serves 3. 8 people have made this recipe and would make it again. A mixture of heavy cream, buttermilk, roasted garlic, and a handful of other ingredients are all it takes to make this recipe so yummy. It is a good option if you're following a gluten free diet. It is brought to you by Foodnetwork. Taking all factors into account, this recipe earns a spoonacular score of 66%, which is solid. If you like this recipe, you might also like recipes such as Buttermilk Bacon Blue Smashed Potatoes, Buttermilk Smashed Potatoes, and Herbed Buttermilk Smashed Potatoes.

Servings: 3

Preparation duration: 20 minutes

Cooking duration: 30 minutes

 

Ingredients:

8 ounces bacon, sliced

1/2 cup buttermilk

Greens of 2 scallions, sliced, plus more for garnish

1/4 cup heavy cream

Freshly ground pepper

1 pound red bliss potatoes

2 cloves roasted garlic, smashed to a paste

Salt

3 tablespoons unsalted butter

Equipment:

pot

bowl

frying pan

sauce pan

Cooking instruction summary:

Add the potatoes to a pot and cover with water. Season with salt and bring to a boil. Once at a boil, cook until a fork can easily pierce through the potatoes, 10 to 15 minutes. Drain and add to a bowl. Place the bacon in a cast-iron pan over medium heat. Allow the bacon to render and crisp, about 5 minutes. Reserve the fat. Put the buttermilk and heavy cream into a saucepan and scald. Reserve until needed. Smash the potatoes just a little bit, and then season with salt and pepper. Add the butter, a touch of the heated buttermilk/heavy cream, the scallions and 1 tablespoon bacon fat and smash. Taste and re-season if needed, adding more buttermilk/heavy cream if desired. Fold in the rendered bacon, reserving some for garnish. Garnish with the reserved bacon and scallions.

 

Step by step:


1. Add the potatoes to a pot and cover with water. Season with salt and bring to a boil. Once at a boil, cook until a fork can easily pierce through the potatoes, 10 to 15 minutes.

2. Drain and add to a bowl.

3. Place the bacon in a cast-iron pan over medium heat. Allow the bacon to render and crisp, about 5 minutes. Reserve the fat.

4. Put the buttermilk and heavy cream into a saucepan and scald. Reserve until needed.

5. Smash the potatoes just a little bit, and then season with salt and pepper.

6. Add the butter, a touch of the heated buttermilk/heavy cream, the scallions and 1 tablespoon bacon fat and smash. Taste and re-season if needed, adding more buttermilk/heavy cream if desired. Fold in the rendered bacon, reserving some for garnish.

7. Garnish with the reserved bacon and scallions.


Nutrition Information:

Quickview
535k Calories
12g Protein
50g Total Fat
8g Carbs
17% Health Score
Limit These
Calories
535k
27%

Fat
50g
77%

  Saturated Fat
22g
141%

Carbohydrates
8g
3%

  Sugar
5g
6%

Cholesterol
111mg
37%

Sodium
748mg
33%

Get Enough Of These
Protein
12g
24%

Vitamin C
96mg
116%

Vitamin A
3075IU
62%

Selenium
17µg
25%

Vitamin B6
0.46mg
23%

Vitamin B3
3mg
19%

Vitamin B1
0.28mg
18%

Phosphorus
181mg
18%

Vitamin E
2mg
14%

Vitamin B2
0.22mg
13%

Potassium
388mg
11%

Vitamin B12
0.62µg
10%

Folate
37µg
9%

Vitamin B5
0.89mg
9%

Zinc
1mg
9%

Vitamin D
1µg
8%

Calcium
75mg
8%

Manganese
0.13mg
6%

Fiber
1g
6%

Magnesium
24mg
6%

Vitamin K
5µg
5%

Iron
0.69mg
4%

Copper
0.06mg
3%

covered percent of daily need
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