Smashed Bacon Taters

© Katherine Stetson

These are perhaps a little too good, which is why we only have them at Thanksgiving!

For four servings plus leftovers:

  • 4 strips of bacon, cooked until crisp, then crumbled, bacon fat reserved
  • 1 small red onion, peeled, quartered, separated, and lightly caramelized in reserved bacon fat
  • 6 medium-large red-skinned potatoes
  • 1/3 cup buttermilk
  • 3 ounces cream cheese
  • ¼ cup unsalted butter
  • 2 tablespoons freshly chopped flat leaf parsley
  • sea salt, to taste
  • freshly ground pepper, to taste

Trim potatoes of any odd spots and quarter into equally sized pieces.  Fill a large pot with water and add potatoes.  Cook over high heat until boiling.  Add several splashes of sea salt and reduce heat to a gentle simmer and continue cooking until potatoes are fork-tender.  Drain potatoes and return to pot atop low heat to render out any remaining liquid.

Add buttermilk, cream cheese and butter to potatoes and smash with a potato masher until well blended.  Season with salt and pepper, to taste, and add reserved bacon crumbles, parsley and caramelized onion.  Smash again.  Serve immediately or cover and keep warm in a 200 degree oven.

Copyright © Katherine Stetson, all rights reserved.