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.
Oh but seriously, how amazing would these be made into mashed potato pancakes? Kill me now.