Buttermilk Blue Cheese Smashed Potatoes Recipes

BUTTERMILK-BACON SMASHED POTATOES

Steps:

• Add the potatoes to a pot and cover with water. Season with salt and bring to a boil. Once at a boil, cook until a fork can easily pierce through the potatoes, 10 to 15 minutes. Drain and add to a bowl.
• Place the bacon in a cast-iron pan over medium heat. Allow the bacon to render and crisp, about 5 minutes. Reserve the fat.
• Put the buttermilk and heavy cream into a saucepan and scald. Reserve until needed.
• Smash the potatoes just a little bit, and then season with salt and pepper. Add the butter, a touch of the heated buttermilk/heavy cream, the scallions and 1 tablespoon bacon fat and smash. Taste and re-season if needed, adding more buttermilk/heavy cream if desired. Fold in the rendered bacon, reserving some for garnish. Garnish with the reserved bacon and scallions.

BUTTERMILK MASHED POTATOES

Steps:

• In a large pot, bring 2 quarts of water and 1 tablespoon of salt to a boil. Meanwhile, peel the potatoes and cut them into 1 1/2-inch cubes. Add them to the boiling water and bring the water back to a boil. Lower the heat and simmer uncovered for 10 to 15 minutes, until the potatoes fall apart easily when pierced with a fork.
• Meanwhile, heat the milk and butter in a small saucepan, making sure it doesn't boil. Set aside until the potatoes are done.
• As soon as the potatoes are tender, drain them in a colander. Place a food mill fitted with a small disk/blade over a heatproof bowl. Pass the potatoes through the food mill, turning the handle back and forth. As soon as the potatoes are mashed, stir in the hot milk mixture with a whisk or rubber spatula. Add enough buttermilk to make the potatoes creamy. Add 1 teaspoon of salt and the pepper, and serve hot. To keep the potatoes warm, place the bowl over a pan of simmering water for up to 30 minutes. You can add a little extra hot milk to keep them creamy.

MASHED POTATOES WITH BLUE CHEESE

Steps:

• Place potatoes into a large pot and cover with cold water. Add about 1 1/4 teaspoon salt and bring to a boil over high heat. Reduce heat to medium and simmer until fork-tender, about 20 minutes. Drain well.
• Heat cream and butter together in a saucepan over medium-low heat, 3 to 5 minutes. Stir in blue cheese until smooth. Add sauce to potatoes and mash together until smooth. Season with remaining salt and pepper. Garnish with parsley.

BUTTERMILK SMASHED POTATOES

Steps:

• Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, 15 to 20 minutes. Drain water from pot and mash potatoes with a potato masher or potato ricer.
• Heat buttermilk and butter together in a saucepan over medium-low heat until butter is melted and mixture is smooth, about 2 minutes. Stir buttermilk mixture and chives into potatoes until smooth; season with salt.

BUTTERMILK-BLUE CHEESE SMASHED POTATOES

Steps:

• Place the potatoes in a saucepan, and cover with cold water 2 inches above potatoes.
• Bring to a boil over medium-high heat.
• Reduce heat to medium and simmer for 15 minutesor until tender, and drain.
• Return potatoes to pan, add the remaining ingredients to pan, and mash with a potato masher to desired consistancy.