If you’re searching for a cozy, crave-worthy side dish that brings bold flavor and creamy texture to your table, this Buttermilk Bacon Blue Smashed Potatoes Recipe is going to be your new favorite. I absolutely love how the tangy buttermilk pairs with the smoky bacon and sharp blue cheese, creating a comforting mash that’s anything but ordinary. Whether you’re cooking for a weeknight meal or a special occasion, I promise this recipe will have everyone coming back for seconds.
Why You’ll Love This Recipe
- Rich and Creamy Texture: The buttermilk gives these potatoes a silky smoothness you won’t get from regular milk or cream.
- Perfect Balance of Flavors: Smoky bacon and tangy blue cheese add delightful layers that make this mash anything but boring.
- Comfort Food with a Gourmet Twist: It feels like a classic mashed potato but tastes upscale and special.
- Simple to Make: With just a few ingredients and easy steps, you’ll have a crowd-pleaser ready in under an hour.
Ingredients You’ll Need
Every ingredient here plays a crucial role in building that rich, savory flavor I adore about this Buttermilk Bacon Blue Smashed Potatoes Recipe. Selecting good-quality potatoes and cheese makes all the difference, so I’ll share my shopping tips along the way.
- Yukon Gold Potatoes: Their creamy texture and buttery flavor make them perfect for mashing, and the skin adds nice rustic texture if you leave it on.
- Buttermilk: Adds tang and creaminess without weighing down the potatoes like heavy cream can.
- Unsalted Butter: Controls saltiness and enriches the mash with luscious buttery notes.
- Salt & Pepper: Essential for seasoning—start with a little and add to taste to avoid overpowering the other flavors.
- Bacon: Use thick-cut if you can; cook until crispy and crumble for that irresistible smoky crunch.
- Blue Cheese: Pick a good quality blue cheese that’s creamy and tangy but not too overpowering—makes the potatoes so memorable.
- Green Onions: Adds a fresh, mild onion bite that brightens the whole dish.
Variations
I like to play around with this Buttermilk Bacon Blue Smashed Potatoes Recipe depending on the season or what’s on hand. This flexibility makes it perfect year-round, and you can easily tweak the flavors to suit dietary needs or your family’s favorites.
- Swap Blue Cheese for Feta or Goat Cheese: I did this once when I couldn’t find blue cheese, and it was still delicious with a slightly different tang.
- Make it Vegetarian: Skip the bacon and add extra green onions or a pinch of smoked paprika to get that smoky flavor without meat.
- Add Garlic: Roasted garlic stirred in gives these smashed potatoes an irresistible depth if you’re a garlic lover like me.
- Boost the Herbs: Fresh thyme or chives folded in at the end breathe fresh life into this classic.
How to Make Buttermilk Bacon Blue Smashed Potatoes Recipe
Step 1: Prep and Boil Your Potatoes to Perfection
Start by washing your Yukon Gold potatoes well. I like to leave the skin on for extra texture and nutrients, but make sure to peel or cut away any ugly spots. Cut them into evenly sized cubes so they cook uniformly. Then, cover them with cold water in a big pot and bring it to a boil. This slow rise to boiling helps cook them evenly all the way through without getting mushy on the edges. Boil until tender when pierced with a fork, usually around 15 to 20 minutes.
Step 2: Drain, Warm, and Mash with Buttery Buttermilk Goodness
Drain the potatoes thoroughly and return them to the pot on low heat for a minute or two to dry out excess moisture. This step helps keep your mash fluffy rather than watery—trust me, it’s a game-changer I discovered after some trial and error! Then, add the butter and buttermilk while the potatoes are warm and mash away. Use a potato masher or even a sturdy fork, mashing until you hit your perfect texture. I like mine a little chunky but silky at the same time.
Step 3: Fold in the Magic – Blue Cheese and Bacon
Time for the fun part: crumbled crispy bacon and blue cheese! Mix most of it in gently, saving some cheese and bacon pieces to sprinkle on top later for a beautiful finish and extra bursts of flavor. Taste your mash and adjust seasoning with salt and pepper—remember, both bacon and blue cheese pack salty punch, so go easy at first.
Step 4: Finish with Fresh Green Onions
Finally, sprinkle sliced green onions over the top. They add a fresh, vibrant note and a little crunch that perfectly balances the rich creaminess below. You’ll find that those pops of color and fresh flavor really elevate this dish to the next level.
Pro Tips for Making Buttermilk Bacon Blue Smashed Potatoes Recipe
- Use Yukon Gold for Texture: Their thin skin and buttery flavor make the mash creamier and more flavorful than starchy russets.
- Warm Potatoes Before Mashing: Heating them slightly after draining prevents watery mash and helps the potatoes absorb fat and buttermilk better.
- Crisp Your Bacon Well: I learned that crispier bacon holds its texture better when folded in and doesn’t get soggy.
- Taste as You Go: Blue cheese’s saltiness varies; adding it gradually keeps your mash from overpowering salt.
How to Serve Buttermilk Bacon Blue Smashed Potatoes Recipe
Garnishes
I love topping these smashed potatoes with extra green onions for freshness and a few more crumbles of bacon and blue cheese for those flavor bursts that everyone dreams about. Sometimes I also add a pinch of smoked paprika for a subtle smoky warmth that’s just irresistible.
Side Dishes
These potatoes are perfect alongside simple roasted chicken, a juicy steak, or crisp green salads. My family goes crazy for pairing them with grilled asparagus or sautéed green beans to balance the richness. Trust me, you’ll have a hard time sticking to just one side!
Creative Ways to Present
For special occasions, I like to serve this Buttermilk Bacon Blue Smashed Potatoes Recipe in individual ramekins topped with fresh herbs and a drizzle of olive oil or melted butter. It looks fancy but is still supremely comforting—guests always ask for the recipe!
Make Ahead and Storage
Storing Leftovers
After cooling, transfer leftovers to an airtight container and store them in the fridge for up to 3 days. I always add an extra sprinkle of bacon and blue cheese fresh when reheating to revive the flavors and texture.
Freezing
I do freeze these smashed potatoes occasionally, and they freeze surprisingly well. To avoid watery texture, freeze in airtight containers and thaw overnight in the fridge before reheating gently on the stove with a splash of buttermilk to refresh creaminess.
Reheating
My favorite method is reheating gently on low heat in a covered saucepan with a little buttermilk or milk stirred in. This keeps the potatoes moist without overcooking, preserving that perfect creamy texture and the rich flavors of bacon and blue cheese.
FAQs
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Can I use other types of potatoes for this recipe?
Absolutely! While Yukon Gold gives a creamy, buttery texture, you can also use red potatoes or fingerlings. Just note that russets are starchier and might result in a drier mash, so you may need to add extra buttermilk or butter.
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Can I make this Buttermilk Bacon Blue Smashed Potatoes Recipe dairy-free?
Yes, swap out the butter and blue cheese for dairy-free alternatives and use a dairy-free buttermilk substitute (like almond milk mixed with lemon juice). The flavor will be different, but you’ll still get a tasty, creamy mashed potato.
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Can I prepare these potatoes ahead of time for a party?
Definitely. You can prepare the potatoes up to Step 3, then refrigerate them. When ready, gently reheat, add green onions and any additional toppings, and serve. This helps reduce last-minute kitchen rushes.
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What’s the best way to crisp bacon for this recipe?
I like to cook bacon on a rimmed baking sheet in the oven at 400°F (200°C) for about 15-20 minutes. This method cooks the bacon evenly without mess and yields perfectly crispy pieces to crumble.
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Can I use pre-shredded blue cheese crumbles?
Yes, pre-crumbled blue cheese works fine and saves time, but fresh blue cheese tends to have better texture and flavor for this recipe.
Final Thoughts
This Buttermilk Bacon Blue Smashed Potatoes Recipe is one of those dishes I love to make when I want to impress with minimal fuss. It’s rich, flavorful, and comforting, yet feels a little fancy thanks to the blue cheese and bacon combo. Every time I serve it, friends and family ask how I made it—so I’m sharing it with you here because I want you to enjoy those same smiles and seconds at your table. Give it a try, and I promise it’ll become a beloved kitchen staple!
Print
Buttermilk Bacon Blue Smashed Potatoes Recipe
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Side Dish
- Method: Stovetop
- Cuisine: American
Description
These Buttermilk Bacon Blue Smashed Potatoes are a comforting and flavorful side dish featuring creamy Yukon Gold potatoes mashed with tangy buttermilk, melted butter, savory bacon, and sharp blue cheese. Finished with a sprinkle of fresh green onions, this recipe offers a perfect balance of richness and freshness, ideal for family dinners or special occasions.
Ingredients
Potatoes
- 2.5 pounds Yukon Gold potatoes
Dairy & Fats
- 1/2 cup buttermilk
- 2 tablespoons unsalted butter
- 4 ounces blue cheese
Seasonings & Add-ins
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 6 slices cooked bacon, crumbled
- 2 green onions, sliced
Instructions
- Prepare the Potatoes: Wash the Yukon Gold potatoes thoroughly. Peel or trim off any dark spots or imperfections while leaving as much skin on as possible to add texture and nutrients.
- Cook the Potatoes: Cut the potatoes into evenly sized cubes and place them in a large stock pot. Cover with cold water and bring to a boil over medium-high heat. Cook until the potatoes are tender when pierced with a fork, about 15-20 minutes.
- Drain and Heat: Drain the cooked potatoes well and return them to the pot. Place the pot over low heat to help evaporate any excess moisture, ensuring creamy mashed potatoes.
- Add Butter and Buttermilk: Add the unsalted butter and buttermilk to the hot potatoes. Using a potato masher, mash the mixture to your desired consistency — smooth with some lumps for texture is ideal.
- Season and Incorporate Cheese and Bacon: Mash in the salt and pepper, then fold in the blue cheese and crumbled bacon, saving a small amount of bacon and cheese for topping if desired.
- Final Seasoning and Garnish: Taste the smashed potatoes and adjust seasoning if necessary. Serve topped with the reserved bacon and cheese along with a generous sprinkle of sliced green onions for freshness and color.
Notes
- For extra creaminess, warm the buttermilk slightly before adding to potatoes.
- You can swap blue cheese for feta or goat cheese for a milder flavor.
- Use smoked bacon for a stronger smoky flavor.
- These potatoes can be made a few hours ahead and gently reheated on the stovetop or in a warm oven.
- Keep some potato skins on for added texture and nutrients.
Nutrition
- Serving Size: 1/4 of recipe (about 1 cup)
- Calories: 320
- Sugar: 3g
- Sodium: 550mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 9g
- Cholesterol: 50mg
