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Buttermilk and Bacon Mashed Potatoes

These recipes have been adapted from "Bobby Flay Cooks American" by Bobby Flay. Copyright 2003 by Bobby Flay. Photography copyright 2001 by Gentl and Hypers/Edge. Reprinted by permission of Hyperion.

  • servings: 8

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Ingredients

  • 5 pounds unpeeled red bliss potatoes, or other thin-skinned potatoes, quartered
  • Coarse salt
  • 1/2 cup (1 stick) unsalted butter, softened
  • 1 1/2 to 2 cups buttermilk
  • 6 cloves Roasted Garlic
  • 8 slices cooked bacon, crumbled
  • 1/3 cup chopped fresh parsley leaves
  • 1 bunch green onions, thinly sliced
  • Freshly ground pepper

Directions

  1. Step 1

    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.

  2. Step 2

    Add butter, buttermilk, roasted garlic, and bacon. Mash until smooth. Stir in parsley and green onions, and season with salt and pepper.

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