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5 from 2 votes

Smashed Potatoes with Bacon

Incredibly tasty smashed potato recipe with shallots, bacon and white wine!
Prep Time15 mins
Cook Time45 mins
Total Time1 hr


  • 3 pounds Russet Potatoes cut into 1½ inch pieces
  • Water to boil
  • 1 cup chicken broth
  • Himalayan Salt to taste
  • ½ cup olive oil
  • 1 pound shallots peeled and thinly sliced
  • ½ pound of bacon cubed
  • ½ cup dry white wine
  • 8 tablespoons butter cubed, and divided
  • Parsley to taste


  • Place potatoes in a large pot and cover so water just almost covers them, now add 1 cup of liquid chicken broth. Also add salt to taste.
  • Bring to a boil, then reduce to medium-low heat and simmer, partially covered. Simmer for about 40 to 45 minutes. Add more water if needed.
  • While potatoes are cooking, take your bacon and shallots and cook them in a pan with the olive oil. You want the bacon crisp and the shallots golden brown.
  • Drain them and then add back to pan.
  • Add your wine and cook it down over medium heat so it’s reduced by about half.
  • Add 4 tablespoons of butter. (trust me!)
  • Now let it all come together and the butter melts and it will form a kind of bacon reduction sauce. Set aside.
  • Drain potatoes and place in a large bowl.
  • Take a potato masher and whack them lightly a few times. You want them broken but not mashed, hence the term smashed.
  • Add butter and parsley, more salt if desired and mix lightly.
  • Now toss some bacon sauce over top.
  • Serve with a big old smile…and 911 on speed dial.


Slighted adapted from Taking on Magazines who adapted it from Fine Cooking