BACON-AND-CHEESE SMASHED POTATOES
Provided by Food Network Kitchen
Categories side-dish
Time 50m
Yield 6 to 8 servings
Number Of Ingredients 7
Steps:
- Put the potatoes in a large saucepan and cover with cold water by 1 inch. Season generously with salt and bring to a boil. Reduce the heat to medium and simmer until very tender, about 15 minutes.
- Meanwhile, cook the bacon in a large skillet over medium heat until crisp, 7 to 8 minutes; transfer to a paper towel-lined plate.
- Drain the potatoes and return to the saucepan over low heat; cook until any remaining water evaporates, about 2 minutes. Add the butter, then gradually mash in the sour cream with a potato masher. Stir in the bacon and chives, reserving 1 tablespoon of each. Transfer to a serving dish; top with cheddar and the remaining bacon and chives.
SMASHED POTATOES WITH BACON SALT
Provided by Food Network Kitchen
Categories side-dish
Time 50m
Yield 6 servings
Number Of Ingredients 5
Steps:
- Preheat the oven to 350 degrees F. Lay 4 bacon slices on a rimmed baking sheet and bake until golden brown and crisp, about 10 minutes per side. Drain on paper towels; let cool completely.
- Make the bacon salt (see below). Store extra in an airtight container in the refrigerator up to 2 weeks, or freeze up to 2 months.
- Put the potatoes and the remaining 2 bacon slices in a large pot and cover with cold water. Bring to a boil, then reduce the heat to medium low and simmer until the potatoes are tender, about 25 minutes. Drain, discarding the bacon slices.
- Combine the butter with the milk in the same pot and let melt over medium-low heat. Return the potatoes to the pot and mash them with a potato masher or fork. Add 1 tablespoon of the prepared bacon salt and stir to combine; transfer the potatoes to a bowl and top with more bacon salt.
- How to make Bacon Salt:
- Pulse the cooked bacon in a food processor until finely ground. Spread on paper towels and blot the excess grease.
- Combine the bacon and salt in a small bowl and rub between your fingers until incorporated.
- Photo by Con Poulos
BACON SMASHED POTATOES
Taking a cue from German potato salad, these Yukon Golds are smashed with a hot bacon dressing and then tossed with fresh dill. Steaming rather than boiling the potatoes keeps them fluffy.
Provided by Ian Knauer
Time 45m
Yield Makes 8 servings
Number Of Ingredients 5
Steps:
- Steam potatoes in a large steamer rack set over boiling water, covered, until very tender, 20 to 25 minutes.
- Meanwhile, cook bacon in a 12-inch heavy skillet over medium heat until crisp. Transfer bacon with a slotted spoon to paper towels to drain, reserving fat in skillet. Add 2 tablespoons vinegar, sugar, and 3/4 teaspoon each of salt and pepper to hot bacon fat, scraping up brown bits.
- Transfer potatoes to a large bowl, reserving 1/2 cup steaming water. Add vinegar mixture to potatoes and smash with a potato masher to desired texture, adding reserved water if desired. Stir in dill, bacon, and vinegar, salt, and pepper to taste.
- Josmeyer Les Folastries Gewürztraminer '05
BACON-GRUYERE SMASHED POTATOES
Gruyere cheese, bacon, sweet onions and herbs take smashed potatoes to a whole new level of amazing. This loaded side dish is so rich and satisfying, it could almost be eaten on its own! - Lisa Speer, Palm Beach, Florida
Provided by Taste of Home
Categories Side Dishes
Time 1h20m
Yield 16 servings (3/4 cup each).
Number Of Ingredients 10
Steps:
- In a large skillet, heat 1/4 cup butter over medium-high heat. Add onions, 1/4 teaspoon salt and 1/8 teaspoon pepper; cook and stir 8-10 minutes or until softened. Reduce heat to medium-low; cook 40-50 minutes or until deep golden brown, stirring occasionally and stirring in thyme during last 5 minutes., Place potatoes in a 6-qt stockpot; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, 20-25 minutes or until tender. Drain; return to pan. Add milk and remaining butter, salt and pepper. Coarsely mash potatoes with a masher, leaving small chunks. Stir in bacon and onions; sprinkle with cheese. Let stand, covered, until cheese melts. If desired, sprinkle with parsley.
Nutrition Facts : Calories 205 calories, Fat 11g fat (6g saturated fat), Cholesterol 29mg cholesterol, Sodium 427mg sodium, Carbohydrate 21g carbohydrate (5g sugars, Fiber 2g fiber), Protein 7g protein.
POTATO, CANADIAN-BACON AND GRUYERE PIE
Provided by Molly O'Neill
Categories dinner, main course, side dish
Time 1h10m
Yield Four servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees. Spray a 10-inch quiche dish with olive oil. In a large bowl, toss the potatoes with the shallots, garlic, sage, bacon, half-and-half, salt and pepper. Place in the dish and top with the cheese.
- Cover with aluminum foil and bake until the potatoes are cooked through, about 45 minutes. Uncover and bake until the top is browned and bubbly, about 10 to 15 minutes. Divide among 4 plates and serve.
Nutrition Facts : @context http, Calories 324, UnsaturatedFat 4 grams, Carbohydrate 49 grams, Fat 9 grams, Fiber 5 grams, Protein 14 grams, SaturatedFat 5 grams, Sodium 718 milligrams, Sugar 6 grams, TransFat 0 grams
GARLIC MASHED POTATOES WITH ROASTED GARLIC CHEDDAR AND BACON
Mashed potatoes with Cheddar and cream cheese, sour cream, and bacon make a rich, delicious side dish.
Provided by Dietz & Watson
Categories Trusted Brands: Recipes and Tips Dietz & Watson
Yield 10
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F. Peel potatoes, and cut into 1 inch chunks. Place in a large saucepan, (remove comma) and add enough cold water to cover by about 2 inches. Bring to a boil over medium-high heat, then reduce to a simmer. Cook until tender, about 20 minutes. Drain potatoes, return to pan, cover, and set aside.
- Meanwhile, heat a large skillet over medium heat. Add bacon, and cook until crisp and browned, turning once. Transfer to paper towels to drain; let cool, and crumble into pieces.
- Using a fork, mash the potatoes in pan until light and fluffy. Add the cream cheese, butter, and sour cream, and stir until combined and smooth. Add the chives, 2 cups cheddar cheese, half the bacon, salt, and pepper. Stir until well combined.
- Transfer to a buttered 3 quart baking dish. Top with remaining 1/2 cup cheddar cheese. Bake until top is slightly golden and potatoes are heated through, about 30 minutes. Remove from oven; garnish with remaining bacon. Serve immediately.
Nutrition Facts : Calories 628.8 calories, Carbohydrate 42.7 g, Cholesterol 121.7 mg, Fat 40.8 g, Fiber 3 g, Protein 24.2 g, SaturatedFat 23.2 g, Sodium 1113.7 mg, Sugar 1.5 g
CRISPY CHEESY SMASHED POTATOES
I had a few ingredients and wanted to do something different with some baby red potatoes that I had. I love bacon, blue cheese, and green onions, so I threw them all together and this is what I came up with. The combination of the three together is absolutely fantastic!
Provided by Jessica E Wilson
Categories Roasted Potatoes
Time 40m
Yield 6
Number Of Ingredients 5
Steps:
- Preheat the oven to 450 degrees F (230 degrees C).
- Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 10 minutes. Drain.
- Meanwhile, place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels and crumble when cool enough to handle. Reserve bacon grease.
- Grease a baking sheet with a small amount of the bacon grease and place potatoes on the sheet. Smash potatoes with the bottom of a glass, then brush with more bacon grease. Repeat once more (smashing/brushing). Lightly salt potatoes.
- Roast potatoes in the preheated oven until crispy, about 15 minutes. Top with blue cheese and crumbled bacon. Bake until cheese is melted, about 5 more minutes.
- Top with green onions and serve.
Nutrition Facts : Calories 260.5 calories, Carbohydrate 27.4 g, Cholesterol 29.5 mg, Fat 11.5 g, Fiber 3.5 g, Protein 12.8 g, SaturatedFat 5.3 g, Sodium 604.7 mg, Sugar 2.5 g
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