We all know that side dishes are the supporting cast to any great dinner. So, expect more from your sides and make sure you give them the extra TLC they so deserve. Plus, I enjoy taking a run of the mill recipes and taking them to the next level. These Spinach & Bacon Smashed Potatoes are a delicious and easy side dish that you will love.
Spinach & Bacon Smashed Potatoes
Everyone knows a good holiday meal deserves some good tasting taters. It’s the law of the land or at least it should be. But it is not enough to just put some boiled potatoes into a serving dish and call it good. It takes a few more steps to get from boring side dish to putting out an unforgettable and visually appealing side-dish like these Spinach & Bacon Smashed Potatoes. All it takes is a love of food and some quality fixings. I know both of those requirements are entirely and utterly subjective. I’ll say this, if you like carb and butter rich potatoes, then yeah.
I once watched a cooking show which a master chef said to master mashed potatoes you needed a 60/40 ratio of potatoes to butter. Well, that’s a good place to start. But in my book, you need to add a few more ingredients, and one of the most important ingredients in making great potatoes is thick-cut bacon. And because my mama said, “Son, you always got to have something green on the plate.” Well, in homage to you ma’ I added some baby spinach. Also, this recipe also has sautéed onions, and did I mention there’s lots of sweet cream butter and bacon?!
A word of warning, this recipe isn’t vegetarian, vegan, paleo, gluten-free or fruitarian. But it is awfully darn delicious!
Now that you been warned you’re either going to do one of two things: frown severely at the computer screen and get or you’re gonna grab some pots and pans and get to cooking. It doesn’t matter which group you fall into because you’re cool either way.
- 5 – 8 large Yukon Gold potatoes
- 6 cups washed spinach
- 1 pound crispy thick-cut bacon (I used Smithfield)
- 1 cup heavy cream
- 1 cup shredded Parmesan cheese
- 1 large yellow onion diced
- 1 stick salted butter (I used Kerrygold)
- 1 tablespoon salt
- 3-4 cloves garlic (ran through a garlic press)
- 3/4 cup fresh parsley chopped
- sea salt to taste
- freshly cracked black peppercorns to taste
- Fry bacon strips until crispy and set aside. Reserve 2 tablespoons of bacon grease for sautéing diced onions.
- Into the cast iron skillet over med-high heat add the two tablespoons of bacon grease, when the grease is hot add diced onions and sauté until the onions are translucent, add a pinch of sea salt and a turn or two of black peppercorns. Set aside.
- Chop fresh parsley, set aside.
- Leave the potato skin on but cut away any bad spots or eyes, quarter potatoes and place them into a large stockpot.
- Sprinkle a tablespoon of salt over potatoes and fill a pot with tepid water until potatoes are covered.
- Set stockpot over high heat and cook until potatoes are fork tender.
- Strain water from potatoes and return to stockpot.
- Add spinach to potatoes and cover with a tight-fitting lid over med-low heat. The heat will wilt the spinach.
- After 10 minutes remove the lid from the stock pot and roughly smash the potatoes and spinach together.
- Add heavy cream, salted butter, garlic, and sautéed onions. Mix until the ingredients are incorporated. Add sea salt and freshly cracked black peppercorns to taste.
- Spoon potatoes into a serving dish and crumble crispy thick-cut bacon over the potatoes, add chopped parsley.
Be sure to pin this easy and delicious side dish to your Pinterest board: