Smashed Potatoes with Bacon and Parsley
By America's Test KitchenPublished on August 22, 2007
Yield
Serves 4 to 6
Ingredients
Before You Begin
White potatoes can be used instead of Red Bliss, but their skins lack the rosy color of Red Bliss skins. Try to get potatoes of equal size; if that's not possible, test the larger potatoes for doneness. If only larger potatoes are available, increase the cooking time by about 10 minutes. Check for doneness with a paring knife.
Instructions
- Fry bacon in medium skillet over medium heat until crisp and browned, about 8 minutes. Using slotted spoon, transfer bacon to paper towel-lined plate; reserve 1 tablespoon bacon fat.
- Place potatoes in large saucepan and cover with 1 inch cold water; add 1 teaspoon salt and bay leaf. Bring to boil over high heat, then reduce heat to medium-low and simmer gently until paring knife can be inserted into potatoes with no resistance, 35 to 45 minutes. Reserve 1/2 cup cooking water, then drain potatoes. Return potatoes to pot, discard bay, and allow potatoes to stand in pot, uncovered, until surfaces are dry, about 5 minutes.
- While potatoes dry, whisk melted butter, reserved bacon fat, and softened cream cheese in medium bowl until smooth and fully incorporated. Add 1/4 cup of reserved cooking water, 1/2 teaspoon pepper, parsley, and 1/4 teaspoon salt. Using rubber spatula or back of wooden spoon, smash potatoes just enough to break skins. Fold in butter/cream cheese mixture until most of liquid has been absorbed and chunks of potatoes remain. Add more cooking water 1 tablespoon at a time as needed, until potatoes are slightly looser than desired (potatoes will thicken slightly with standing). Adjust seasonings with salt and pepper; sprinkle individual servings with portion of fried bacon and serve immediately.
Yield
Serves 4 to 6Ingredients
Test Kitchen Techniques
Ingredients
Test Kitchen Techniques
Ingredients
Test Kitchen Techniques
Why This Recipe Works
For our smashed potato recipe, we were after chunks of bound by a rich, creamy puree. Red Bliss potatoes were the best choice for smashing since their compact structure held up well under pressure. Wanting a tangy yet creamy substance that would bind the potatoes in terms of both flavor and texture, we combined 1/2 cup of cream cheese with 4 tablespoons of melted butter and some reserved potato cooking water; we added the mixture to the quickly drying smash, bringing it to a unified and creamy consistency.
Before You Begin
White potatoes can be used instead of Red Bliss, but their skins lack the rosy color of Red Bliss skins. Try to get potatoes of equal size; if that's not possible, test the larger potatoes for doneness. If only larger potatoes are available, increase the cooking time by about 10 minutes. Check for doneness with a paring knife.
Instructions
- Fry bacon in medium skillet over medium heat until crisp and browned, about 8 minutes. Using slotted spoon, transfer bacon to paper towel-lined plate; reserve 1 tablespoon bacon fat.
- Place potatoes in large saucepan and cover with 1 inch cold water; add 1 teaspoon salt and bay leaf. Bring to boil over high heat, then reduce heat to medium-low and simmer gently until paring knife can be inserted into potatoes with no resistance, 35 to 45 minutes. Reserve 1/2 cup cooking water, then drain potatoes. Return potatoes to pot, discard bay, and allow potatoes to stand in pot, uncovered, until surfaces are dry, about 5 minutes.
- While potatoes dry, whisk melted butter, reserved bacon fat, and softened cream cheese in medium bowl until smooth and fully incorporated. Add 1/4 cup of reserved cooking water, 1/2 teaspoon pepper, parsley, and 1/4 teaspoon salt. Using rubber spatula or back of wooden spoon, smash potatoes just enough to break skins. Fold in butter/cream cheese mixture until most of liquid has been absorbed and chunks of potatoes remain. Add more cooking water 1 tablespoon at a time as needed, until potatoes are slightly looser than desired (potatoes will thicken slightly with standing). Adjust seasonings with salt and pepper; sprinkle individual servings with portion of fried bacon and serve immediately.
Gift This Recipe
Enjoyed this dish? Let others know by sharing it as a gift recipe.
Appears In
Keep Exploring
0 Comments