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Buttermilk Bacon Blue Smashed Potatoes

5 from 4 votes
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  • 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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