CookieMonster
Senior Member
DW came up with a internet recipe for "smashed potatoes"
uhmmm, this is my idea of smashed potato:
this recipe - it is superbly delicious, highly recommended - but I'd label it more as
"lumpy mashed potatoes"
for two + minor left overs . . . (reduced from 3 pound recipe . . . )
Ingredients & method
14-16 ounces ~400g baby red potatoes - boiled skin on, with salt
while that is happening . . .
melt 3T butter into 0.5 cup/120ml half½ do not boil / scald, just 'hot'
when the potatoes are 'fork tender' - smaller ones bursting their skin....
(this can take 40 minutes . . .)
drain, air dry briefly
smash potatoes in large bowl . . .
I used a pastry blender - but any smasher will do
add butter+half&half mix - not all, reserve some to adjust consistency at end
use big wooden spoon to fold / mix
as the mix comes together, add
3T fine grated Parmesan
3T sour cream
fresh ground pepper to taste
see pix: for me, too soupy. hence the advice to reserve the half&half-butter mix.
easy to add, veddy difficult to remove . . .
serve hot on the plate - or oven keep in a casserole at 275'F - or 'other' temp
as I was broiling pork chops, which require minute-by-minute attention . . .
I did the keep in oven route
this is the colded leftovers, for reference
more lumpy mashed than smashed, next go I'll start with less liquid
but this is a killer recipe!
uhmmm, this is my idea of smashed potato:
this recipe - it is superbly delicious, highly recommended - but I'd label it more as
"lumpy mashed potatoes"
for two + minor left overs . . . (reduced from 3 pound recipe . . . )
Ingredients & method
14-16 ounces ~400g baby red potatoes - boiled skin on, with salt
while that is happening . . .
melt 3T butter into 0.5 cup/120ml half½ do not boil / scald, just 'hot'
when the potatoes are 'fork tender' - smaller ones bursting their skin....
(this can take 40 minutes . . .)
drain, air dry briefly
smash potatoes in large bowl . . .
I used a pastry blender - but any smasher will do
add butter+half&half mix - not all, reserve some to adjust consistency at end
use big wooden spoon to fold / mix
as the mix comes together, add
3T fine grated Parmesan
3T sour cream
fresh ground pepper to taste
see pix: for me, too soupy. hence the advice to reserve the half&half-butter mix.
easy to add, veddy difficult to remove . . .
serve hot on the plate - or oven keep in a casserole at 275'F - or 'other' temp
as I was broiling pork chops, which require minute-by-minute attention . . .
I did the keep in oven route
this is the colded leftovers, for reference
more lumpy mashed than smashed, next go I'll start with less liquid
but this is a killer recipe!