Everyone loves mashed potatoes, right? But have you ever tried BLT Smashed Potatoes?
If you haven’t, you’re missing out!
These BLT Smashed Potatoes are one of the quickest ways to raise the stakes when it comes to mashed potatoes.
Speaking of steaks…this recipe was a partner to a Marinated Grilled Flank Steak recipe from Rachel Ray and, in a very not-me move, I glossed right over the steak portion of the recipe to get to…THE SIDE DISH!
If I remember correctly, I saw Rachel Ray make this years ago on 30 Minute Meals and the BLT Smashed Potatoes caught my attention because this was a new way to add bacon to my mashed potatoes.
However, if you’re looking for steak ideas, check out these two posts:
Side Dish Savvy−BLT Smashed Potatoes
Simple to Make−BLT Smashed Potatoes
Get the recipe from: Rachel Ray Food Network
BLT means bacon, lettuce, and tomato, right?
Lettuce in your potatoes, you ask?
That would be gross.
The L in this recipe is for leeks.
This somewhat secret ingredient gives a sophisticated, mild, onion flavor to the smashed potatoes.
But…you need to know how to clean them. Keep reading for those details.
Next time you’re in the store and thinking about making mashed potatoes, grab some leeks, bacon and tomatoes and smash up this version. FYI…leeks look like green onions on steroids.
Five things to know about the BLT Smashed Potatoes Recipe:
- This is a pantry pull recipe for me other than buying fresh leeks. We always have potatoes, chicken broth, half and half, bacon, and tomatoes on hand, so I just need one ingredient to get this on the table. That’s what makes this such an easy way to elevate plain old potatoes.
- You need to know how to properly clean your leeks. It’s simple, but it’s a necessary step to remove the dirt. Slice the leeks into thin coins. Place them in a bowl of cold water, swish them around and let them sit for a while so that the dirt falls to the bottom of the bowl. You may need to repeat this process to remove all the dirt. Once clean, remove them from the water and dry them with a paper towel.
- The recipe calls for SMASHED potatoes, but you could whip them if you prefer lump-free potatoes. The on-going battle in our house−lumpy vs. smooth−isn’t really a battle anymore since you can literally have it both ways. Just smash the potatoes for those who prefer lumps and then whip the remaining potatoes for those who rightly like silky potatoes.
- I added some half and half when I smashed my potatoes. We like the extra creaminess the half and half provides.
- The chicken broth is key. You’re adding a lot of texture and heft (technical term) to the potatoes with the leeks, bacon, and tomatoes and, if you skip the chicken broth, you’ll end up with gummy potatoes. No one wants gummy potatoes.