Buttermilk and Bacon Mashed Potatoes

Martha Stewart Living

Makes 8 servings

    5 pounds unpeel red bliss potatoes                             
    Salt                                                           
    1/2 cup unsalt butter soft                                     
    1 1/2 to 2 cups buttermilk                                     
    6 cloves roasted garlic                                        
    8 slices cooked bacon crumbled                                 
    1/3 cup fresh parsley                                          
    1 bunch green onions thin slice                                
    Pepper                                                         

Place potatoes in a large saucepan, cover with cold water (about 8 cups), and add 2 tabtespoons 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.

Note: These recipes have been adapted from "Bobby Flay Cooks American" by Bobby Flay.