These smashed potatoes are sure to be hit with your family and friends. The chicken broth adds an extra layer of flavor and the half-and-half creates a smooth, creamy texture.
Smashed potatoes with bacon
3 ½ lbs. russet potatoes, peeled and cut into large cubes
chicken broth to cover potatoes
1 cup half-and-half
½ cup reserved broth from cooking potatoes
½ cup melted butter
3 green onions, cut into ¼” pieces
6 slices of bacon, cooked and crumbled
Cook potatoes in chicken broth until potatoes fall apart when poked with a fork.
While you’re cooking potatoes heat the half-and-half and butter to hot but not boiling. Set aside.
When potatoes are done remove from heat and drain, reserving ½ cup of broth.
Combine broth with half-and-half and butter.
Mash the potatoes with fork or potato masher until there are few lumps.
Add liquid to potatoes and combine well with a mixer until creamy.
(You may use more or less liquid until desired consistency.)
Spoon into serving dish and top with green onions and bacon.
Serve.
10-12 servings
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