Smashed Potatoes with Bacon and Parsley
Serves: 4
  • 2 lbs small red potatoes, unpeeled
  • salt and pepper
  • 1 bay leaf
  • 6 slices bacon, cut lengthwise in half then crosswise into ¼ inch pieces
  • 4 oz cream cheese, room temperature
  • 3 tbsp unsalted butter, melted
  • 2 tbsp chopped fresh parsley
  1. Place potatoes in a 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, 35-45 minutes.
  2. Reserve ½ cup cooking water, then drain potatoes. Return potatoes to pot, discard bay leaf, and let potatoes sit in pot, uncovered, until surfaces are dry, about 5 minutes.
  3. While potatoes are cooking, cook bacon in 10 inch skillet over medium heat until crisp, about 5-7 minutes. Using slotted spoon, transfer bacon to paper towel-lined plate. Reserve 1 tablespoon fat.
  4. While potatoes dry, whisk cream cheese, melted butter, and reserved bacon fat in medium bowl until smooth and fully incorporated. Add in ¼ cup of reserved water, chopped parsley, ½ teaspoon black pepper, and ¼ teaspoon salt and stir to combine.
  5. Using a rubber spatula or back of a wooden spoon, smash potatoes just enough to break skins. Fold in cream cheese mixture until most of the liquid has been absorbed and chunks of potato remain. Add more cooking water as needed, 1 tablespoon at a time, until potatoes are slightly looser than desired (potatoes will thicken slightly while sitting). Season with salt and pepper to taste. Stir in chopped bacon. Serve immediately.
This recipe can easily be doubled. You will need a Dutch oven or stock pot instead of specified saucepan. Also, you may need to add an additional 5 to 10 minutes of cook time.
Recipe by A Kitchen Addiction at