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:

Equipment:

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:

covered percent of daily need