If you’re on the hunt for a knockout side dish that’s creamy, tangy, and packed with flavor, you’ve got to try my Buttermilk Bacon Blue Smashed Potatoes Recipe. It’s one of those recipes that’s easy enough for a weeknight but fancy enough to impress guests—comfort food with a twist, right? The rich buttermilk paired with the salty bacon and bold blue cheese creates a harmony that makes these smashed potatoes utterly irresistible. Stick with me here; I’ll walk you through everything so you nail it perfectly!
Why You’ll Love This Recipe
- Creamy but Tangy Flavor: The blend of buttermilk and blue cheese gives a rich, tangy punch that’s way beyond your average mashed potatoes.
- Perfect for Bacon Lovers: Crispy bacon bits mixed throughout add savory, smoky crunch in every bite.
- Easy to Make: With simple steps and common ingredients, you can whip this up quickly without fuss.
- Versatile Side Dish: It pairs beautifully with everything from steak dinners to casual barbecue nights.
Ingredients & Why They Work
This Buttermilk Bacon Blue Smashed Potatoes Recipe relies on a handful of ingredients that perfectly complement each other—creamy, salty, smoky, and fresh all at once. Yukon Gold potatoes are golden and buttery by nature, but adding buttermilk instead of heavy cream adds a subtle tang that brightens the whole dish. And I’m telling you, the blue cheese and bacon together? Pure magic. When you shop for these, pick thick-cut bacon for that ideal smoky chew and a good quality blue cheese—don’t skimp here!
- Yukon Gold potatoes: Their naturally creamy texture and buttery taste make them perfect for smashing without turning gluey.
- Buttermilk: Adds a fresh, tangy flavor that lightens the creaminess and keeps the potatoes from feeling heavy.
- Unsalted butter: Allows you to control the salt level precisely and adds silky richness.
- Salt and pepper: Essential seasonings for balance—don’t be shy with them.
- Bacon: Make sure it’s cooked until crispy so it adds texture, not sogginess.
- Blue cheese: Choose a crumbly blue cheese with strong flavor for that punch—you want it bold but not overpowering.
- Green onions: Fresh slices on top add color and a subtle, sharp finish.
Note: Exact ingredients and measurements are listed in the recipe card below.
Make It Your Way
One of the joys of this Buttermilk Bacon Blue Smashed Potatoes Recipe is how easy it is to personalize. Whether you want them creamier, chunkier, or with a little more bite from the cheese, it’s all up to your taste. I often like to experiment by swapping out bacon for pancetta or adding roasted garlic for extra depth. You can totally make this recipe your own!
- Variation: I’ve tried adding chopped fresh herbs like thyme or rosemary—they add a lovely aroma and brighten the dish wonderfully.
- Dairy-Free Twist: Replace buttermilk with a tangy plant-based yogurt and use dairy-free cheese to suit dietary needs.
- Make It Spicy: Add a pinch of smoked paprika or cayenne to the mix to bring a little heat and smoky warmth.
Step-by-Step: How I Make Buttermilk Bacon Blue Smashed Potatoes Recipe
Step 1: Prep and Boil Your Potatoes
Start by washing your Yukon Gold potatoes well—no need to peel them if you like that rustic skin texture in your smashed potatoes like I do. Just trim any dark spots or bruises. Cut them into uniform cubes so they cook evenly. Pop them in a pot and cover with cold water—the cold water helps them cook through without getting mushy on the outside. Bring it all to a boil, then simmer until fork-tender, about 15-20 minutes. You’ll know they’re done when you can easily pierce one with a fork but it still holds shape.
Step 2: Drain, Heat, and Mash
After draining your potatoes, put them back into the warm pot on low heat for a minute or two to evaporate any excess moisture. This ensures your smashed potatoes won’t be watery. Now add your butter and buttermilk, then use a potato masher to gently smash the potatoes to your desired consistency. I like to leave some chunks in there because I love that rustic feel, but smooth is good too if that’s your vibe. Stir in salt and pepper for seasoning.
Step 3: Add Bacon and Blue Cheese
Once your potatoes are nearly mashed, fold in most of the crispy bacon and all the blue cheese—reserving a bit of bacon for a pretty top garnish if you want. The blue cheese melts slightly with the warmth, creating pockets of creamy tang throughout. Give the mixture a final taste and adjust salt or pepper as needed. Don’t skip the green onions on top for a fresh, zesty bite that balances the richness.
Pro Tips for Making Buttermilk Bacon Blue Smashed Potatoes Recipe
- Don’t Overcook the Potatoes: Keep an eye on them—it’s better to undercook slightly than have mushy potatoes that won’t hold up when smashed.
- Warm the Potatoes Before Mashing: Putting potatoes back on low heat helps dry them slightly for a fluffier texture.
- Add Bacon at the End: Mixing most bacon in while saving some for garnish keeps that crispy texture front and center.
- Balance Bold Flavors: Taste before adding extra salt—blue cheese and bacon already pack plenty of saltiness.
How to Serve Buttermilk Bacon Blue Smashed Potatoes Recipe
Garnishes
I always finish these smashed potatoes with a generous sprinkle of sliced green onions—they add just the right sharpness and a lovely pop of green. Sometimes I toss on a little extra crumbled blue cheese or crispy bacon bits when serving, just to amp up the indulgence. A drizzle of high-quality olive oil or a few fresh herbs like chives can also be nice touch.
Side Dishes
These potatoes are fantastic alongside grilled steaks, roasted chicken, or even a casual BBQ spread. They also pair beautifully with steamed greens like sautéed spinach or roasted Brussels sprouts to balance out the richness. Honestly, they’re a crowd-pleaser anytime you want a cozy, soulful side with a gourmet twist.
Creative Ways to Present
For special occasions, I like serving the Buttermilk Bacon Blue Smashed Potatoes recipe in individual ramekins topped with a little more bacon and a sprig of fresh thyme. It looks fancy but is totally effortless. You could also crisp the leftover mashed potatoes in a hot pan for “crispy smashed potato cakes”—delicious for brunch or appetizer plates.
Make Ahead and Storage
Storing Leftovers
Leftover smashed potatoes keep well covered in the fridge for 3-4 days. I store mine in an airtight container and reheat gently to keep them creamy. They might thicken a bit in the fridge, so you might want to stir in a splash of milk or buttermilk to loosen them up when warming.
Freezing
I’ve frozen these potatoes a few times with decent results. To freeze, cool completely then portion into freezer-safe bags or containers. When ready to eat, thaw overnight in the fridge and reheat gently on the stove or microwave with a splash of milk to restore creaminess. They might lose some of the fresh green onion crunch, so add fresh green onions after reheating.
Reheating
My favorite way to reheat is on the stove over low heat, stirring gently to keep the potatoes smooth. If using a microwave, go low power and stir every 30 seconds to avoid drying out. Adding a little extra buttermilk or butter during reheating helps revive the creaminess.
FAQs
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Can I use red potatoes instead of Yukon Gold for this recipe?
Absolutely! Red potatoes work fine, but Yukon Gold are preferred because of their creamy texture and buttery flavor which make for smoother mashed potatoes. If you use red potatoes, just keep in mind they might have a slightly firmer texture and thinner skins.
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What if I don’t like blue cheese—can I swap it out?
Yes! While blue cheese is key to the distinct tang in this Buttermilk Bacon Blue Smashed Potatoes Recipe, you can use crumbled feta or goat cheese as substitutes. Both offer creaminess and a bit of tang without the stronger flavor that blue cheese brings.
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How do I make this dish less salty?
Since bacon and blue cheese are naturally salty, use unsalted butter and keep added salt minimal when mashing. Also, taste the potatoes after mixing in the cheese and bacon, and adjust seasoning gradually to prevent over-salting.
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Can I prepare this recipe ahead for a party?
Yes! You can make the potatoes a day ahead, store them chilled, and reheat gently before serving. Add green onions and fresh bacon garnish just before serving for the best texture and color.
Final Thoughts
This Buttermilk Bacon Blue Smashed Potatoes Recipe really holds a special place in my heart—and on my table. It’s that perfect mix of decadent and approachable that you want in a side dish. Whenever I make it, I get family and friends asking for seconds (and sometimes thirds!). Give it a try for your next meal—you’ll love how those bold, rich flavors come together with minimal effort. Plus, it’s a pretty fantastic way to elevate simple potatoes into something extraordinary.
PrintButtermilk Bacon Blue Smashed Potatoes Recipe
Buttermilk Bacon Blue Smashed Potatoes are a creamy, flavorful side dish featuring tender Yukon Gold potatoes mashed with tangy buttermilk, buttery goodness, crumbled bacon, and pungent blue cheese, topped with fresh green onions. Perfect for enhancing your dinner with a rich combination of savory and sharp flavors.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Side Dish
- Method: Stovetop
- Cuisine: American
Ingredients
Potatoes and Dairy
- 2.5 pounds yukon gold potatoes
- 1/2 cup buttermilk
- 2 tablespoons unsalted butter
Seasonings
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
Toppings
- 6 slices cooked bacon, crumbled
- 4 ounces blue cheese
- 2 green onions, sliced
Instructions
- Prepare Potatoes: Wash the Yukon Gold potatoes thoroughly. Peel or cut away any dark spots or blemishes while leaving most of the skin on for added texture and flavor. Cut the potatoes into cubes.
- Boil Potatoes: Place the cubed potatoes into a large stock pot and cover with cold water. Bring the water to a boil over high heat, then reduce heat slightly and cook until potatoes are tender and easily pierced with a fork, approximately 20 minutes.
- Drain and Mash: Drain the cooked potatoes well, then return them to the pot over low heat to evaporate any excess moisture. Add the unsalted butter and buttermilk, then mash the potatoes using a potato masher until you reach your desired consistency—smooth with some texture is ideal.
- Season and Incorporate Flavor: Mix in the salt and pepper evenly. Crumble in the blue cheese and the cooked bacon, reserving some bacon and cheese for garnish if desired. Adjust seasoning to taste, adding more salt or pepper if necessary.
- Garnish and Serve: Transfer the smashed potatoes to a serving bowl and sprinkle the reserved crumbled bacon, blue cheese, and sliced green onions on top. Serve warm as a rich and comforting side dish.
Notes
- Yukon Gold potatoes hold their shape well and offer a creamy texture, but you can substitute with red potatoes for a similar effect.
- For crispier bacon, cook slices in a skillet over medium heat until browned and crunchy before crumbling.
- Adjust blue cheese quantity to your taste; milder blue cheeses will create a subtler flavor.
- To make ahead, prepare the potatoes through mashing and flavoring, then reheat gently on the stovetop or in an oven before serving.
- If you prefer a smoother mash, use a hand mixer instead of a masher but avoid overmixing to prevent a gluey texture.
