Buffalo Bacon Mashed Potatoes
Since celebrations will look a bit different this year, why not take this opportunity to switch up your menu a bit this Thanksgiving? Put the classics on the shelf and try a spin on a beloved side dish. These Buffalo Bacon Mashed Potatoes take all the flavors we know and love from a buffalo chicken wing and piles them on top of fluffy buttermilk mashed potatoes. It’s chicken wing meets potato meets bacon and it’s a must on your Thanksgiving table this year. Not having a Thanksgiving feast this year? No problem! The good news is that they’re really the perfect side dish to any meal all year long. It’s sure to be a new favorite, especially when you’re bored of the same old same old at the dinner table. Form leftovers into croquettes, dredge and coat in breadcrumbs and fry until golden brown and crispy for that perfect snack or appetizer. It’s just the dish that keeps on giving.
If you’re looking to add even more flavor to the potatoes, you can mash them with half buttermilk and half ranch dressing. I know that might sound weird, but it will add to the overall buffalo wing taste…especially if you’re like me and love ranch with your wings!
Buffalo Bacon Mashed Potatoes
Equipment
- Saucepan
- Skillet
- Large pot
Ingredients
- 1 1/2 pounds yukon gold potatoes scrubbed
- 7 tablespoons unsalted butter divided
- 1/2 cup to 3/4 cup buttermilk
- 1 teaspoon granulated garlic
- 1 teaspoon Kosher salt
- 1/2 teaspoon coarse black pepper
- 6 slices bacon sliced
- 4 ounces buffalo hot sauce
- 4 scallions sliced
- 4 ounces blue cheese crumbled
Instructions
- Cut the potatoes into large chunks, all the same size, and place in a large pot. Fill with cold water and set over moderate heat. Bring to a boil and cook until fork tender, about 15 to 20 minutes.
- Meanwhile, cook the bacon in a skillet, over medium-low heat until crispy, about 8 to 10 minutes. Use a slotted spoon to transfer to a plate lined with paper towels. Drain off all of the bacon grease and return the skillet to moderate heat. Add the butter, swirling the pan until melted through. Slowly stream in the hot sauce to the skillet and stir until well combined. Use a wooden spoon to scrape up any bacon bits from the bottom of the skillet. Remove from the heat.
- Once the potatoes are done, drain and return to the pot. Add 4 tablespoons unsalted butter and enough buttermilk to reach your desired mashed potato consistency. Mash with a potato masher until smooth and well combined. Season with garlic, salt, and pepper.
- Transfer the warm potatoes to a serving dish and then drizzle over as much of the buffalo sauce as you’d like. Top with the crispy bacon, scallions and blue cheese crumbles. Finish off with a pinch more salt and pepper, as needed. Serve immediately and enjoy!
