Mashed Potatoes with Bacon and Crispy Scallions

Mashed Potatoes with Bacon and Crispy Scallions

Sides 31 Last Update: Aug 24, 2020 Created: Aug 24, 2020
Mashed Potatoes with Bacon and Crispy Scallions
  • Serves: 6 People
  • Prepare Time: 10 mins
  • Cooking Time: 45 mins
  • Calories: -
  • Difficulty: Medium
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Mashed potatoes should be more than an excuse to eat gravy. With the right ingredients, mashed potatoes can become a standout star on the Thanksgiving table that your family will request ahead for next year.

Ingredients

Directions

  1. • Place potatoes in a large Dutch oven with cold water to cover by 2 inches. Bring to a boil over medium-high; boil until potatoes are tender, about 25 minutes. Drain and return potatoes to Dutch oven over medium. Cook, stirring once, until potatoes dry out slightly, 30 to 50 seconds.
  2. • Place buttermilk and butter in a microwavable glass bowl, and microwave on HIGH until warm, 30 to 60 seconds. Add warm buttermilk mixture, crème fraîche, salt, and white pepper to potatoes, and mash with a potato masher to desired consistency. Keep potatoes warm.
  3. • Meanwhile, cook bacon in a medium skillet over medium-high until crisp. Drain bacon on paper towels, reserving drippings in skillet. Crumble bacon. Cook 1 cup diagonally sliced scallions in hot drippings in skillet until lightly browned and crispy, 3 to 4 minutes. Transfer scallions to paper towels with a slotted spoon to drain. Sprinkle scallions and crumbled bacon over warm mashed potatoes.
  4. • Reheating Directions Spoon potatoes into a 4- to 6-qt. slow cooker. Cover and cook on HIGH until heated through, about 2 hours. Or reheat in a tightly covered baking dish at 350°F until heated through, about 1 hour.

Mashed Potatoes with Bacon and Crispy Scallions



  • Serves: 6 People
  • Prepare Time: 10 mins
  • Cooking Time: 45 mins
  • Calories: -
  • Difficulty: Medium

Mashed potatoes should be more than an excuse to eat gravy. With the right ingredients, mashed potatoes can become a standout star on the Thanksgiving table that your family will request ahead for next year.

Ingredients

Directions

  1. • Place potatoes in a large Dutch oven with cold water to cover by 2 inches. Bring to a boil over medium-high; boil until potatoes are tender, about 25 minutes. Drain and return potatoes to Dutch oven over medium. Cook, stirring once, until potatoes dry out slightly, 30 to 50 seconds.
  2. • Place buttermilk and butter in a microwavable glass bowl, and microwave on HIGH until warm, 30 to 60 seconds. Add warm buttermilk mixture, crème fraîche, salt, and white pepper to potatoes, and mash with a potato masher to desired consistency. Keep potatoes warm.
  3. • Meanwhile, cook bacon in a medium skillet over medium-high until crisp. Drain bacon on paper towels, reserving drippings in skillet. Crumble bacon. Cook 1 cup diagonally sliced scallions in hot drippings in skillet until lightly browned and crispy, 3 to 4 minutes. Transfer scallions to paper towels with a slotted spoon to drain. Sprinkle scallions and crumbled bacon over warm mashed potatoes.
  4. • Reheating Directions Spoon potatoes into a 4- to 6-qt. slow cooker. Cover and cook on HIGH until heated through, about 2 hours. Or reheat in a tightly covered baking dish at 350°F until heated through, about 1 hour.

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