Real talk, it doesn’t take all that much to please my taste buds when potatoes are involved. They are one of my top favorite foods of all friggin’ time after all, right next to cheese (obviously). So when I saw this recipe for Buttermilk Bacon Blue Smashed Potatoes on How Sweet It Is, I just couldn’t fathom the incredible deliciousness this dish could give me and my stomach. Thanksgiving, you just got loads better all thanks to Jessica. For real, I could eat this and this ONLY on Thursday and I’d totes be ok with that.
Pictures & Recipe via How Sweet It Is (aka your new food bible)
What you need:
2.5 pounds yukon gold potatoes
1/2 cup buttermilk
2 tablespoons unsalted butter
1/2 teaspoon salt
1/2 teaspoon pepper
6 slices cooked bacon, crumbled
4 ounces blue cheese
2 green onions, sliced
What you do:
- Wash potatoes and peel or cut off any dark spots or imperfections, leaving as much skin on as possible. Cut into cubes and place in a large stock pot, covering with cold water. Bring to a boil and cook until tender, about 15-20 minutes.
- Drain potatoes and place back in the pot over low heat. Add butter and buttermilk, then use a potato masher and mash until your desired texture has been reached. Mash in salt and pepper, then mash in the cheese and crumbled bacon, saving a bit for the top if desired. Taste and season additionally if desired. Top with sliced green onions.