Rachael Rays Smashed Potatoes Recipes

Steps:

• Cut potatoes in half and place in a pot. Cover with water and bring to a boil. Work on other dishes while you are waiting for the water to boil.
• When water boils, add the potatoes and some salt, 2 big pinches, and boil for 10 minutes or until tender. Drain and return potatoes to the hot pot. Smash potatoes with masher and combine with sour cream and cheese. When cheese melts into potatoes, add chives and salt and pepper and re-smash. Taste the potatoes and adjust seasonings.

Steps:

• Put the potatoes in a medium pot in a single layer. Pour in enough stock to come 1/4-inch up the sides of potatoes, and add the extra-virgin olive oil. Cover, bring to a boil, reduce heat to simmer and steam for 10 minutes. Remove the lid, raise the heat and reduce the stock. When the stock evaporates, squish potatoes to flatten them a bit with a masher. Crisp the potatoes a few minutes on each side, then season with black pepper. Stir in the butter and cheese and toss.
• Transfer to a serving dish and serve.

Steps:

• Place meat in a large mixing bowl and create a well in the center of the meat. Fill the well with the bread cubes and dampen them with a splash of milk. Pour 1 beaten egg over bread and add seasoning or salt and pepper, allspice, tomato paste and onion to the bowl.
• Combine the meat, bread and grill seasoning or salt and pepper and form mixture into 4 large oval patties 3/4-inch thick. Pan fry meatloaf patties in a nonstick skillet over medium high heat 7 minutes on each side under a loose tin foil tent. The tent will reflect heat and allow the steam to escape the pan.
• Cover the quartered, red-skinned potatoes in water in a medium saucepan. Bring water to a boil and cook potatoes 10 minutes or until fork tender. Turn heat under pan off; drain potatoes and return to hot pan and warm stovetop to dry potatoes out. Add butter, sour cream, scallions, and milk to potatoes and smash to your desired consistency. Season potatoes with salt, to taste.
• Remove meat loaf patties to a platter and return pan to heat. Reduce heat to medium and add butter and onion to your skillet. Cook the onion 2 minutes and sprinkle pan with flour. Cook flour 1 minute and whisk in 1 cup beef stock. Bring broth to a bubble. If gravy is too thick, thin with additional stock. Stir in condiments and remove gravy from heat.
• Slice meatloaf patties and drizzle with gravy. Pile smashed potatoes along side and make a well in the center for sour cream or gravy. Serve meatloaf and smashed potatoes with baby carrots, or with a tossed salad dressed with oil and vinegar.

Steps:

• Boil potatoes until tender, 15 minutes. While the water boils and when the potatoes are cooking, chop or snip the chives or scallions.
• When the potatoes are tender, drain them and return them to the hot pot to let them dry out a bit.
• Mash potatoes with half-and-half or milk using a potato masher.
• Add in the cream cheese and smash until the cheese melts into the potatoes.
• Add chives or scallions.
• Season with salt and pepper, to your taste.

Steps:

• Boil potatoes until tender, 15 minutes. While the water boils and when the potatoes are cooking, you can be working on the meatloaf recipe.
• When the potatoes are tender, drain them and return them to the hot pot to let them dry out a bit. Mash potatoes with half-and-half or milk using a potato masher. Add in the cream cheese and smash until the cheese melts into the potatoes. Then add chives and scallions and season with salt and pepper, to your taste.

Steps:

• Bring a medium pot of water to a boil. Add sweet potatoes and cook 12 to 15 minutes until very tender. Drain sweet potatoes in a colander. Return pan to medium heat. Add butter to the pan. When butter melts, add nuts and toast for 2 minutes. Add sugar and let it bubble. Add bourbon and cook out alcohol, 1 minute. Add orange juice and the cooked sweet potatoes. Smash with a masher and season the sweet potatoes with nutmeg, salt and pepper.

Steps:

• Pour broth into a deep pot.
• Trim leaves and core off head of cauliflower.
• Place head of cauliflower in broth and drizzle with the olive oil.
• Cover and bring to a boil.
• Reduce heat to medium and boil covered until tender, about 8 to 10 minutes.
• Uncover and mash cauliflower w/potato masher.
• Allow liquid to cook off while you add cheeses and mash all together, about 2 to 3 minutes.
• When all mixed and thickened, remove from heat and season with salt and pepper to taste, and nutmeg, if desired.

Steps:

• Place potatoes, garlic and salt in large saucepan, and cover with cold water. Bring to a boil. Reduce heat, cover and simmer for 20-25 minutes or until the potatoes are done (when a fork can easily be inserted into them). Drain well.
• Add the butter, milk, wasabi paste, and soy sauce. Use a potato masher to mash well and combine. Then with a wooden spoon, mix in scallions and continue mixing to your desired consistency. Add salt and pepper to taste.

Steps:

• Wash and peel the sweet potatoes, then cut them into 1 1/2-2-inch chunks. Place them into a large pot and cover them with cold water (they should be covered by two or so inches of water so that they cook evenly). Place the pot on the stove, add some salt and turn the heat on high to bring to a boil.
• Once boiling, cook the potatoes for about 8 minutes, until they are tender but not falling apart. Drain the potatoes thoroughly, then pop them back into the pot and place them over medium heat to dry them out a bit. Add the buttermilk, pepper and some salt, to taste.
• Using a potato masher, mash up the sweet potatoes until smooth add syrup and serve them.

Steps:

• Bring chicken broth to a boil (Rachael Ray used beef broth).
• Add frozen cauliflower.
• Boil for about 8-10 minutes.
• Drain -- in case there is too much liquid -- Add cheeses, butter and more broth if it is too thin for your taste.
• Smash with a masher. Should be the consistency of mashed potatoes.-- yum!