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Bon Appétit

Bacon and Buttermilk Mashed Potatoes

3.6

(17)

Buttermilk adds the tang, while bacon lends crunch to this dish.

Recipe information

  • Yield

    Serves 8

Ingredients

6 bacon slices
4 pounds russet potatoes, peeled, quartered
1 cup buttermilk
2 tablespoons (1/4 stick) butter
2 tablespoons chopped fresh chives or green onions

Preparation

  1. Step 1

    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.

    Step 2

    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.

TagsBaconCured MeatMeatRusset PotatoPotatoRoot VegetableVegetableButtermilkDairyScallionOnionChiveHerbs & SpicesSideDinnerNut FreeGluten FreeFryBon Appétit
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