Smashed Red Potatoes With Parmesan Basil Butter Recipes

Steps:

• Preheat oven to 375 degrees.
• To a mixing bowl, add red potatoes, olive oil, salt and pepper. Toss to coat potatoes.
• Place on a baking sheet.
• Cook potatoes until largest potatoes are soft, about 25-30 minutes.
• While potatoes are cooking use a mixer to whip the butter, shredded parmesan, chopped garlic, chopped basil and salt and pepper.
• Add the roasted potatoes to bowl and smash potatoes to a coarse mash.

Steps:

• Wash and scrub potatoes. Leave skin on.
• Place in large pot filled with water until potatoes are covered and add salt.
• Bring to boiling, boil until knife goes through potato easily.
• Drain and lay potatoes on clean dish towel until dry and cooled enough to handle.
• Mean while line a baking sheet with foil and drizzle a small amount of olive oil over foil. Heat oven to 375°F.
• When potatoes are cooled place potato on pan and smash with palm of your hand or heavy spatula until potato is flattened repeat with all potatoes.
• Season with salt and pepper.
• Drizzle with olive oil.
• Top with herbs and Parmesan. If using other cheeses wait until last few minutes of cooking to melt cheese.
• Bake until golden about 15 to 20 minutes.
• Remove with spatula.

Steps:

• Bring potatoes to a boil in a large pot, then reduce heat and simmer until done.
• Drain and place on low heat for a couple minutes to remove excess moisture.
• Add milk, butter, sour cream and chives.
• Mash and add salt and pepper to taste.

Steps:

• Place potatoes and 1 tablespoon kosher salt into a large pot and cover with water; bring to a boil. Reduce heat to medium-low, cover, and simmer until tender, 25 to 35 minutes. Drain and transfer potatoes to a large bowl.
• Mix half-and-half and butter in a small saucepan over medium-low heat until heated through and butter is melted, 5 to 10 minutes.
• Blend potatoes with an electric hand mixer in the large bowl until mashed. Slowly pour 3/4 the cream-butter mixture into blended potatoes; mix on lowest speed until fully incorporated. Fold in the remaining 1/4 cream-butter mixture and sour cream. Season with 2 teaspoons kosher salt and black pepper.

Steps:

• Boil potatoes until tender, 15 minutes.
• When 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 the chives or scallions.
• Season with salt & pepper.