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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Food Trivia

Scientists can turn peanut butter into diamonds.

Food Joke

A Change In Plans Source: "Today's Woman" magazine, Barbara A Tyler. Martha Stewart will not be dining with us this Thanksgiving. I'm telling you in advance, so don't act surprised. Since Ms. Stewart won't be coming, I've made a few small changes: Our sidewalk will not be lined with homemade, paper bag luminaries. After a trial run, it was decided that no matter how cleverly done, rows of flaming lunch sacks do not have the desired welcoming effect. The dining table will not be covered with expensive linens, fancy China or crystal goblets. If possible, we will use dishes that match and everyone will get a fork. Since this IS Thanksgiving, we will refrain from using the plastic Peter Rabbit plate and the Santa napkins from last Christmas. Our centerpiece will not be the tower of fresh fruit and flowers that I promised. Instead we will be displaying a hedgehog-like decoration hand-crafted from the finest construction paper. The artist assures me it is a turkey. We will be dining fashionably late. The children will entertain you while you wait. I'm sure they will be happy to share every choice comment I have made regarding Thanksgiving, pilgrims and the turkey hotline. Please remember that most of these comments were made at 5:00 AM upon discovering that the turkey was still hard enough to cut diamonds. As accompaniment to the children's recital, I will play a recording of tribal drumming. If the children should mention that I don't own a recording of tribal drumming, or that tribal drumming sounds suspiciously like a frozen turkey in a clothes dryer, ignore them. They are lying. We toyed with the idea of ringing a dainty silver bell to announce the start of our feast. In the end, we chose to keep our traditional method. We've also decided against a formal seating arrangement. When the smoke alarm sounds, please gather around the table and sit where you like. In the spirit of harmony, we will ask the children to sit at a separate table. In a separate room. Next door. Now I know you have all seen pictures of one person carving a turkey in front of a crowd of appreciative onlookers. This will not be happening at our dinner. For safety reasons, the turkey will be carved in a private ceremony. I stress "private" meaning: Do not, under any circumstances, enter the kitchen to laugh at me. Do not send small, unsuspecting children to check on my progress. I have an electric knife. The turkey is unarmed. It stands to reason that I will eventually win. When I do, we will eat. Before I forget, there is one last change. Instead of offering a choice between 12 different scrumptious desserts, we will be serving the traditional pumpkin pie, garnished with whipped cream and small fingerprints. You will still have a choice: take it or leave it. Martha Stewart will not be dining with us this Thanksgiving. She probably won't come next year either. I am thankful.

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