Food Snob

Tangy Buttermilk Bacon Loaded Mashed Potatoes

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This recipe for mashed potatoes seemed like the perfect accompaniment for the Salisbury Steak I was making for dinner. However, with their loaded baked potato taste, they stand alone. No meat or gravy required.


  • 1 lb. new or baby potatoes, scrubbed and cut into 1-inch chunks
  • 2 slices bacon
  • 1/3 c. buttermilk
  • 1/2 tsp. salt
  • 1/4 tsp. freshly ground black pepper
  • 1/3 c. sour cream
  • 2 T. chives, chopped


  1. Place potatoes in a large saucepan and cover with 2 inches of water. Bring to a simmer over medium-high heat. Reduce heat to medium and cook, partially covered, until tender, 10 to 12 minutes. Drain and transfer to a large bowl.
  2. Meanwhile, cook bacon in a skillet over medium heat until crisp. Drain on a paper towel. Crumble when cool enough to handle.
  3. In a large bowl, mash potatoes, buttermilk, salt and pepper with a potato masher until liquid is incorporated but some chunks of potato remain. Fold in sour cream, bacon and green onion.

I tripled this recipe to make a bigger batch. Out of laziness I opted not to cut the potatoes into chunks. It just takes a bit longer to cook the potatoes. Also, the potatoes cooked a bit unevenly due to the varying size. So I removed them from the water individually when a fork pierced through the middle slid out easily.

You’ll want to assemble these spuds fast and serve them immediately; as they tend to cool off quickly.

Recipe rating: 

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