Ingredients
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4 slices bacon
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3 large Yukon Gold potatoes, peeled and chopped (about 4 cups)
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2 teaspoons kosher salt
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⅔ cup buttermilk
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2 tablespoons unsalted butter
Instructions
Place the chopped potatoes and salt in a large pot. Cover with water and bring to a boil.
Reduce the heat to medium and cook for 5–10 minutes, or until the potatoes are fork-tender.
Drain thoroughly and return the potatoes to the pot or transfer them to a large mixing bowl.
2. Cook the Bacon
While the potatoes cook, place the bacon in a skillet over low heat.
Cook for about 10 minutes, turning as needed, until crispy. Transfer the bacon to a paper towel-lined plate to drain excess grease.
Once cool enough to handle, chop or crumble the bacon into small pieces.
3. Warm the Buttermilk and Butter
Add the buttermilk and unsalted butter to a small saucepan.
Warm over low heat until the butter melts and the mixture is heated through. Avoid boiling.
4. Whip the Potatoes
Add the warm buttermilk mixture and crispy bacon to the drained potatoes.
Using an electric mixer, whip until the potatoes are fluffy and creamy.
If the potatoes are too thick, add a little more buttermilk until you reach your preferred consistency.
5. Serve
Transfer the whipped potatoes to a serving bowl. Sprinkle with extra bacon, if desired, and serve warm.
Notes
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Cut potatoes evenly: Similar-sized pieces cook at roughly the same rate.
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Drain thoroughly: Excess water can make the potatoes loose and watery.
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Use warm dairy: Warm buttermilk and melted butter blend more smoothly into the potatoes.
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Avoid overmixing: Whip just until fluffy and creamy. Excessive mixing can make potatoes gummy.
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Add buttermilk gradually: Start with the listed amount and add more only if needed.
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Taste before seasoning: Bacon and kosher salt both contribute saltiness, so adjust carefully.
