Buttermilk Bacon Blue Smashed Potatoes.
Keeping in the spirit of untraditional traditional foods…
…let’s make potatoes! Like, only one of THEE staples of Turkey day. Hope you’re not sick of ’em yet.
Potatoes, my friends, were my absolute favorite food growing up. Number one I tell you. For at least 10 or 15 years I responded with “potatoes” when asked what my favorite dish was, and that included everything from mashed with gravy (um my computer just corrected gravy to Tracy. Twice. What?), scalloped, chopped and roasted until crispy and especially my mom’s potato chip topped frozen hash brown cheesy casserole. Ugh. So good.
On Thanksgiving, I prefer some plain old mashed potatoes so I can load on the gravy, and especially so I can make hot turkey sandwiches the next day and eat them with a side of mashed potato pancakes hopefully fried in bacon grease, but if somebody wants to serve me potatoes mashed with buttermilk, bacon and blue cheese next Thursday I wouldn’t hate it. You wouldn’t hear a peep. At least not from me. I mean, I’m totally quiet and not dramatic or opinionated at ALL. Maybe from my husband, who plates his food and then MIXES IT ALL TOGETHER. I’d go in to more detail but it’s pretty horrific. I think what he does with his food requires plain potatoes, but then again since it’s all mixed together, how would he know the freaking difference?
He wouldn’t. That settles it.
Speaking of differences, I debated this here many moons here ago but what the heck is the difference between mashed and smashed potatoes? In my brain, mashed potatoes are skinless and silky and almost always need gravy while smashed potatoes are chunky and filled with pieces of skin and can easily be gravyless. Thoughts? Lots of important things go on in my head. I have a lot of time on my hands. Luckily, that time translates into making potatoes with the crunchiest bacon ever.
Buttermilk Bacon Blue Smashed Potatoes
- 2.5 pounds yukon gold potatoes
- 1/2 cup buttermilk
- 2 tablespoons unsalted butter
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 6 slices cooked bacon, crumbled
- 4 ounces blue cheese
- 2 green onions, sliced
- Wash potatoes and peel or cut off any dark spots or imperfections, leaving as much skin on as possible. Cut into cubes and place in a large stock pot, covering with cold water. Bring to a boil and cook until tender, about 15-20 minutes.
- Drain potatoes and place back in the pot over low heat. Add butter and buttermilk, then use a potato masher and mash until your desired texture has been reached. Mash in salt and pepper, then mash in the cheese and crumbled bacon, saving a bit for the top if desired. Taste and season additionally if desired. Top with sliced green onions.
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Oh but seriously, how amazing would these be made into mashed potato pancakes? Kill me now.
82 Comments on “Buttermilk Bacon Blue Smashed Potatoes.”
These potatoes, hot turkey sandwiches… you’re totally killing me GF!! :)
I am from Australia havent heard of yukon gold potatoes! Will any kind of potato do? or does it have to be one that has a special consistency? this sounds so delicious!!
Yukon gold potatoes are really almost gold in color, and really make the best mashed potatoes.
Bintje potatoes are good for (s]mashing as well, only their skin can be slightly on the thick side. Perfect texture, though. Boil with salt to get a chunkier feel or without for a smoother mash.
This looks SO good. Also mashed potato pancakes are one of my absolute favorite foods and I also think that these buttermilk, bacon, bluecheese mashed potatoes would make a killer version! Thanks for sharing!!
I need to watch my carbs so I made these substituting the potatoes for cauliflower (steamed and mashed) – it was delicious!
Smashed potatoes > mashed potatoes every day of the week. Aaaaaand you added bacon. Not fair.
I’m making these tomorrow for my late thanksgiving dinner.. I tried too remember the recipe by memory and I thought it was heavy cream that needed too be added, but it’s buttermilk will have too go to the store and get my buttermilk. I also bought Parm too put in the potatoes in addition to the bleu cheese.
I would just like to take this opportunity to thank you for re-introducing bacon into my life. It’s been lonely without him, but I know we’ll be together forever after this separation :)
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I’m with you… mashed=bland and white… SMASHED = Chunkily delish and full of flavor! I usually do smashed, I love the skin and lots of lumps of potato goodness. I will try your recipe this thanksgiving! I mean Blue Cheese!… yeah…
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I just made these last night for a dinner party with steak and asparagus. Oh my, they were divine. I followed the recipe to a tee and everyone devoured them. Thank you for yet another fantastic recipe.
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I want these right now … with a side of steak. mmmm and sauteed mushrooms.
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Oh, I love this! You’ve got my favorite ingredients in one dish! Brilliant! I would love if you’d share it with us at Recipe Showdown cooking game. Promise, it’s not a spam just a fun game for people who love to cook! Check it out here http://all-thats-jas.com/2017/01/recipe-showdown-ingredient-january-2017.html
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