If you are looking for healthy potatoes, these are not it. Which is why they are a “sometimes food” and usually paired with lighter fare like oven roasted broccoli (look for that tomorrow!) and baked chicken. I definitely prefer skin-on smashed potatoes over mashed because I find them much more toothsome. Even with my passion for potaters, I don’t like them whipped. They just feel like paste in my mouth.
Doesn’t that BBQ chicken next to them look good? I’ll be posting about that on Friday. I love when I can share multiple recipes from one meal. 🙂 One nice thing about smashed potatoes is they can be made when my oven is busy and they are fairly forgiving. They also do well if they need to set while the rest of dinner finishes cooking.
- 6 slices of bacon
- 6 medium Russet potatoes, washed but not peeled
- 4 Tbsp (1/2 stick) unsalted butter
- ¾ c sour cream
- 4 Tbsp buttermilk (or regular milk)
- 1 tsp kosher salt
- ½ tsp freshly ground black pepper
- 1 c (4 oz) shredded Cheddar cheese
- Cook your bacon in a large skillet over med heat until crispy, 5-10 minutes, flipping halfway through. Drain on paper towels then crumble. Set aside.
- While the bacon is cooking, fill a 4qt pot with water about halfway. Heat on high until boiling.
- Meanwhile, chop your potatoes into pieces that are ¾" - 1", leaving the skins on.
- Once the water comes to a boil, add the potatoes. As soon as the water comes to a boil again, start timing for 10 minutes.
- In a large bowl, add the butter, sour cream, buttermilk, salt and pepper. Set aside.
- After 10 minutes check the potatoes for doneness by either poking a piece with the tip of a sharp knife or giving a piece a gentle squeeze with tongs. If you poke the potato, the knife should slide into the potato with no resistance. If you gently squeeze it, it should easily fall apart. If not, cook for 5 more minutes until soft.
- Drain the potatoes then add them to the bowl with the butter, etc.
- Using a potato masher or large fork, smash the potatoes into the butter and sour cream, stirring slightly while mashing the potatoes until just combined, leaving chunky bits.
- Using a large spoon, fold in the bacon pieces and half the cheese.
- Top with the remaining cheese and let melt before serving.