Buttermilk and bacon are an underappreciated combo. Tangy and rich, they take these mashed potatoes to the next level of flavor.
Place potatoes in a large saucepan, cover with cold water (about 8 cups) and add 2 tablespoons of salt.
Bring to a boil, and cook until very tender, 10 to 12 minutes. Drain well, and return to saucepan over low heat.
Add butter, buttermilk, roasted garlic and bacon. Mash until smooth. Stir in parsley and green onions, and season with salt and pepper.
5 pounds unpeeled red bliss potatoes, or other thin-skinned potatoes, quartered
1/2 cup (1 stick) unsalted butter, softened
1-1/2 to 2 cups Meadow Brook Dairy Buttermilk
6 cloves roasted garlic
8 slices cooked bacon, crumbled
1/3 cup chopped fresh parsley leaves
1 bunch green onions, thinly sliced
Freshly ground pepper