Smashed Potatoes with Bacon Salt

Total Time:
50 min
5 min
45 min

6 servings

  • 6 slices thick-cut bacon
  • 1/4 cup kosher salt
  • 3 pounds red-skinned potatoes, quartered
  • 3 tablespoons unsalted butter
  • 1/2 cup whole milk
  • 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

View All

Cooking Tips
More Recipes and Ideas
Loading review filters...

    Not what you're looking for? Try:

    Goat Cheese Smashed Potatoes

    Recipe courtesy of Damaris Phillips