Buttermilk Parsley Spuds with Bacon Indeed
Elevate your comfort food game with these irresistible Buttermilk Parsley Spuds with Bacon Indeed! This creamy mashed potato recipe pairs velvety Russet potatoes with the tangy richness of buttermilk, making every bite decadently smooth. Infused with fragrant fresh parsley, smoky crumbled bacon, and a touch of garlic powder, these spuds are brimming with flavor and texture. Perfectly golden bacon bits offer a savory crunch, while a generous dose of unsalted butter ensures every spoonful melts in your mouth. This crowd-pleasing side dish comes together in just 40 minutes, making it an ideal choice for weeknight dinners or special occasions. Serve it warm, garnished with more parsley and bacon, for a hearty, satisfying dish your family will adore. Keywords: creamy mashed potatoes, buttermilk mashed potatoes, bacon mashed potatoes, easy side dishes, comfort food recipes.
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Recipe Information
Ingredients
- 2 pounds Russet potatoes
- 2 teaspoons Salt
- 4 tablespoons Unsalted butter
- 1 cup Buttermilk
- 2 tablespoons Fresh parsley
- 6 slices Bacon
- 0.5 teaspoons Black pepper
- 0.5 teaspoons Garlic powder
Instructions
Peel and chop the potatoes into 1-inch chunks for even cooking.
Add the potato chunks to a large pot and cover them with cold water. Add 1 teaspoon of salt to the water.
Bring the pot to a boil over medium-high heat, then reduce to a simmer. Cook the potatoes for 15–20 minutes, or until fork-tender.
While the potatoes are boiling, cook the bacon slices in a skillet over medium heat until crispy. Transfer the cooked bacon to a plate lined with paper towels to drain and cool. Once cooled, crumble the bacon into small pieces and set aside.
Drain the cooked potatoes in a colander and return them to the pot. Let them sit for a minute to allow excess moisture to evaporate.
Add the butter to the pot with the potatoes and begin mashing them with a potato masher until smooth and creamy.
Gradually stir in the buttermilk, adjusting the quantity as needed to reach the desired consistency.
Fold in the fresh parsley, crumbled bacon, black pepper, and garlic powder. Taste and adjust the seasoning with additional salt if needed.
Serve the buttermilk parsley spuds warm, garnished with a sprinkle of fresh parsley and extra bacon bits if desired.
Nutrition Facts
Calories |
1676 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 73.1 g | 94% | |
| Saturated Fat | 38.4 g | 192% | |
| Polyunsaturated Fat | 3.4 g | ||
| Cholesterol | 198 mg | 66% | |
| Sodium | 5922 mg | 258% | |
| Total Carbohydrate | 214.3 g | 78% | |
| Dietary Fiber | 16.4 g | 59% | |
| Total Sugars | 22.5 g | ||
| Protein | 51.3 g | 103% | |
| Vitamin D | 3.4 mcg | 17% | |
| Calcium | 452 mg | 35% | |
| Iron | 11.8 mg | 66% | |
| Potassium | 5752 mg | 122% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
