Smashed Red Potatoes Recipes

Steps:

• Poke a few holes in the potatoes and nuke (or bake in a 400 degree F oven) until fork-tender. Add to a large bowl and smash with a potato smasher.
• Immediately add the softened butter, cheese, sour cream, bacon and green onions, and stir with a rubber spatula. Add salt and pepper to taste. Add the French fried onions and fold in. Serve hot, sprinkling on extra green onions.
• Yummy with grilled steak or chicken.

Steps:

• Put 1 3/4 pounds baby potatoes in a pot and cover with water. Add 2 bay leaves, 2 garlic cloves and a big pinch of salt; bring to a boil. Reduce to a simmer and cook until the potatoes are tender, 20 to 25 minutes. Drain, discarding the bay leaves and garlic. Toss the potatoes with 2 tablespoons olive oil, transfer to a baking sheet and smash with a spatula or measuring cup. Drizzle with more olive oil and season with salt and pepper. Broil, turning, until crisp and golden, 15 to 20 minutes.

Steps:

• Bring a large pot of lightly salted water to a boil. Add potatoes, and cook until tender but still firm, about 10 minutes. Drain, and place in a large bowl.
• Combine potatoes with butter, milk, sour cream, salt, and pepper. Mash together until smooth and creamy.

Steps:

• Cut potatoes in half, and place in a 3-quart saucepan. Fill pan with cold water to cover potatoes by about 1 inch. When water begins to boil, add 1 tablespoon salt, and reduce heat to medium low. Cook until fork-tender, about 20 minutes.
• Drain potatoes. Return potatoes to the hot saucepan, add butter, milk, and salt and pepper to taste. Lightly smash potatoes, keeping some pieces intact. Mix in parsley, adjust seasoning, and serve.

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:

• Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat to medium. Cook, uncovered, for 15-20 minutes or until tender. , Drain and place in a large bowl. Coarsely mash the potatoes; stir in the parsley, oil, salt and pepper.

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:

• Boil potatoes with skins until fork tender.
• Drain water and coarsely smash potatoes with potato masher. (until just slightly smashed).
• Squeeze the roasted garlic out of the skin into the smashed potato.
• Add milk, butter, salt and pepper. Stir with a spoon until combined. Serve hot with your favorite chicken, beef, or pork dish. No need for gravy with these potatoes! ;-).
• *NOTE: You could always mash the potatoes, to your desired consistency. I prefer the slightly smashed texture for this recipe.*.

Steps:

• Place potatoes and garlic in a large saucepan; cover with water. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until potatoes are very tender., Drain well. Add the butter, milk and salt; mash. Stir in cheese.