Buttermilk-Bacon Smashed Potatoes

• 1 pound red bliss potatoes
• Salt
• 8 ounces bacon, sliced
• 1/2 cup buttermilk
• 1/4 cup heavy cream
• Freshly ground pepper
• 3 tablespoons unsalted butter
• 2 cloves roasted garlic, smashed to a paste
• Greens of 2 scallions, sliced, plus more for garnish

1. Add the potatoes to a pot and cover with water.
2. Season with salt and bring to a boil.
3. Once at a boil, cook until a fork can easily pierce through the potatoes, 10 to 15 minutes.
4. Drain and add to a bowl.
5. Place the bacon in a cast-iron pan over medium heat.
6. Allow the bacon to render and crisp, about 5 minutes.
7. Reserve the fat.
8. Put the buttermilk and heavy cream into a saucepan and scald.
9. Reserve until needed.
10. Smash the potatoes just a little bit, and then season with salt and pepper.
11. Add the butter, a touch of the heated buttermilk/heavy cream, the scallions and 1 tablespoon bacon fat and smash.
12. Taste and re-season if needed, adding more buttermilk/heavy cream if desired.
13. Fold in the rendered bacon, reserving some for garnish.
14. Garnish with the reserved bacon and scallions.

red bliss potatoes, salt, bacon, buttermilk, heavy cream, freshly ground pepper, unsalted butter, garlic, scallions

Taken from www.foodnetwork.com/recipes/bobby-flay/buttermilk-bacon-smashed-potatoes-recipe.html (may not work)