Buttermilk-Parsley Spuds With Bacon Indeed! Recipe

Name: Buttermilk-Parsley Spuds With Bacon Indeed!
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 12 lbs yukon gold potatoes, peeled, cut into 2-inch chunks; 1 tablespoon salt, divided; 1 teaspoon salt, divided; 2 teaspoons canola oil; 4 ounces bacon, diced (I used pepper bacon, or tempeh bacon for a vegetarian version); 2 cups fresh curly-leaf parsley, coarsely chopped, loosely packed; ½ cup hot water; ¾ cup scallion, chopped; ¾ cup buttermilk; ¼ cup unsalted butter; ¼ teaspoon cracked black pepper

Servings: persons

2 12 lbs yukon gold potatoes, peeled, cut into 2-inch chunks
1 tablespoon salt, divided
1 teaspoon salt, divided
2 teaspoons canola oil
4 ounces bacon, diced (I used pepper bacon, or tempeh bacon for a vegetarian version)
2 cups fresh curly-leaf parsley, coarsely chopped, loosely packed
½ cup hot water
¾ cup scallion, chopped
¾ cup buttermilk
¼ cup unsalted butter
¼ teaspoon cracked black pepper

1
["Preheat oven to 375 degrees.", "Butter a shallow 2 or 3 quart baking dish.", "Place the Yukon potatoes in a pot with enough water to cover.", "Add 1 tablespoon of salt to the water.", "Bring water to the boil over medium-high heat.", "Boil the potatoes for approximately 15 minutes or until tender.", "Drain.", "Set pot aside.", "Heat the oil in a large skillet over medium heat.", "Add bacon, cook until crisp but NOT burnt.", "Pour off half the bacon drippings; add the hot water, cook 1 mintue.", "Next add the parsely, cook another 3-4 minutes.", "Lastly, add the scallions; cooking for about 30 seconds.", "Place the buttermilk, butter, remaining 1 teaspoon salt and the black pepper in the same pot used to boil the potatoes.", "Bring to simmer over medium heat.", "(The buttermilk will look curdled and that is okay.)", "Add the cooked potatoes, mashing with a potato masher.", "Stir in the bacon/parsley mixture.", "Spoon the potatoes into the prepared baking dish.", "Leave the top uneven with ""peaks""; do not smooth out.", "Bake for 30 minutes or until browned on edges and peaks."]

664

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 12 lbs yukon gold potatoes, peeled, cut into 2-inch chunks, 1 tablespoon salt, divided, 1 teaspoon salt, divided, 2 teaspoons canola oil, and more.

Yes, Buttermilk-Parsley Spuds With Bacon Indeed! falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Buttermilk-Parsley Spuds With Bacon Indeed!

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions