Bacon And Buttermilk Mashed Potatoes Recipes

BUTTERMILK AND BACON MASHED POTATOES

Steps:

• Place potatoes in a large saucepan, cover with cold water (about 8 cups), and add 2 tablespoons of salt. Bring to a boil, and cook until very tender, 10 to 12 minutes. Drain well, and return to saucepan over low heat.
• Add butter, buttermilk, roasted garlic, and bacon. Mash until smooth. Stir in parsley and green onions, and season with salt and pepper.

BUTTERMILK-BACON SMASHED POTATOES

Steps:

• 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.

BACON MASHED POTATOES

Steps:

• Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 10-15 minutes or until tender. Drain. , Transfer to a large bowl. Add the milk, mayonnaise, chives, garlic powder and pepper; mash potatoes. Stir in cheese and bacon.

BUTTERMILK MASHED POTATOES

Steps:

• In a large saucepan, combine the potatoes, water, broth and garlic. Bring to a boil. Reduce heat; cover and simmer for 12-15 minutes or until potatoes are tender. , Meanwhile, in a small saucepan, heat buttermilk until warm. Drain potatoes and garlic; mash with buttermilk. Stir in the onions, salt and pepper.

BACON AND BUTTERMILK MASHED POTATOES

Steps:

• Cook bacon in large skillet over medium-low heat until crisp, about seven minutes. Transfer to paper towels and drain. Crumble bacon and set aside. Reserve 2 tablespoons bacon fat.
• Cook potatoes in large pot of boiling salted water until very tender, about 30 minutes. Drain well. Return potatoes to pot; mash. Add buttermilk, butter and reserved bacon fat; mash again. Add chives. Season with salt and pepper. Transfer to large bowl. Top with bacon.

BACON ROSEMARY MASHED POTATOES

Steps:

• Place the cubed potatoes in a pot with enough salted water to cover. Bring to a boil, and cook until tender, about 30 minutes; drain. Add butter to drained potatoes to melt; set aside.
• While the potatoes are cooking, place bacon in a large, deep skillet. Cook over medium high heat until very crisp, about 5 minutes. Remove bacon to paper towels to drain; allow to cool and crumble. Leave 2 tablespoons bacon drippings in skillet and return it to the heat.
• Cook the onion and garlic in the bacon drippings until tender, about 4 minutes. Stir in the rosemary and cook for 1 minute more.
• Mash the potatoes with the melted butter. Mix in the crumbled bacon, the onion mixture, and milk; season with salt and pepper.

CREAMY BACON AND ONION MASHED POTATOES

Steps:

• Place potatoes into a large pot and fill with enough water to cover. Bring to a boil and cook until tender, about 8-10 minutes, depending on the size of the potato cubes.
• Meanwhile, fry bacon in a large skillet over medium-high heat until evenly browned and crisp. Remove bacon from the skillet to drain on paper towels.
• Add the onions to the bacon grease in the skillet and fry until tender, stirring often. Drain excess grease.
• When the potatoes are done, drain the water out of pot and mash. Mix in the buttermilk (or the buttermilk/whole milk combination) until you get your desired consistency.
• Crumble in the bacon and stir in the onions. You can also stir in between 1-2 tablespoons of the bacon grease if you like. Mix together and serve.

MASHED POTATOES WITH BACON & GARLIC

Steps:

• Roasted garlic: Preheat oven to 350 degrees F. Slice off the top of the garlic head to expose the cloves; place in center of a sheet of foil. Drizzle 1 tablespoon olive oil over the top and season generously with salt. Wrap in foil and bake in the oven until golden and tender, about 1 hour.
• Potatoes: Cut peeled potatoes into ½-inch dice. (Note: Potatoes can be peeled and diced 1 day in advance. Store completely submerged in cold water in the refrigerator, changing the water every few hours to prevent browning.) Place diced potatoes into a pot filled with cold salted water (as "salty as the sea"). Bring to a boil over high heat, 6-8 minutes. Once boiling, reduce to a simmer and cook until fork tender, 15-20 minutes.
• Bacon bits: In a large saucepan over medium heat, cook the bacon until crisp and browned, about 10 minutes. Use a slotted spoon to transfer bacon bits to a paper towel-lined plate. Reserve the bacon fat in a small bowl and set aside.
• Return the pan to stove over low heat, and add just enough half-and-half to coat the bottom of the pan. Use a wooden spatula to deglaze the pan, scraping up all the browned bits (or "fond"). When small bubbles form around the edges of the pan, add the rest of the half-and-half. Stir until warmed through, then remove from heat.
• Potatoes are done cooking when you can easily cut a piece in half with a fork. Drain potatoes in a colander, then add back to the pot. Turn heat to medium-low and let them dry, uncovered, stirring occasionally, 1-2 minutes. When the bottom of the pot is dry, turn off the heat: they are ready for the potato ricer. Transfer potatoes to a large bowl. Work all the potatoes through the ricer and back into the pot. Fold in half of the warm half-and-half and gently stir to combine; avoid overmixing the potatoes, which could lead to a gluey texture. Add another ½ cup of half-and-half, and stir again. Drizzle with 2 tablespoons reserved bacon fat, and stir to combine. Add more half-and-half as needed to reach desired consistency. Then season to taste with salt and pepper (keeping in mind that the bacon bits will also add salt).
• Squeeze roasted garlic out of its skin into a small bowl, and use a fork to mash it into a paste. Add 1 tablespoon olive oil to thin out the paste and continue mashing. Fold the garlic paste into the potatoes and stir to distribute evenly; then add half the bacon bits and gently stir to incorporate. Season to taste with salt and pepper. Transfer to a warmed serving bowl, garnish with remaining bacon bits, and serve immediately.