Yummy! This picture makes me hungry all over again! I had never tried making any form of mashed/smashed potatoes until I tried this recipe but now that I know it's so easy I will definitely be making it again and soon! I got this recipe from an "Easy Meals" magazine from Woman's Day. I couldn't find the recipe on their website though so I can't link to it. Anyway, it was really good and a really great side dish. You can change out what you put in the potatoes to make them go with any meal!
Smashed Potatoes with Stir Ins
Serves 6 (2/3 c servings)
2 pounds (4 cups) medium red potatoes, washed, cut into quarters
1 teaspoon salt
Water
1 cup Half and Half
1/4 cup Butter, cut into chunks
1/4 cup Sour Cream
1/2 teaspoon Salt
5 slices bacon, cooked and crumbled
1. Place potatoes and 1 teaspoon salt in a 3 quart saucepan; cover with water. Cook over high heat until water comes to a boil; reduce heat to medium. Cook until potatoes are tender (15 to 20 minutes). Drain potatoes, return to saucepan.
2. Meanwhile, heat half and half in 1 quart saucepan just until warm.
3. Add butter to potatoes; mash potatoes until about two thirds are mashed and one third remain lumpy. Gradually add half and half to potato mixture; mix well. Stir in sour cream, 1/2 teaspoon salt, pepper (if desired), and bacon. Serve immediately.
Variations:
- Ranch Smashed Potatoes: Omit 1/2 teaspoon salt. Stir in 2 tablespoons dry ranch salad dressing mix and 1/4 cup chopped green onions with sour cream.
- Chipoltle, Green Chili, and Cheddar Smashed Potatoes: Stir in 1 teaspoon chopped chipotle chili in adobo sauce, 1 (4 ounce) can well drained diced green chilis and 1 cup shredded cheddar cheese.
Note:
I didn't use all of the liquid with the potatoes because mine were getting soupy quickly. Just keep mixing until you get a consistency that you like.
Also, make sure you don't get too many of the potatoes smashed before you start adding liquid. The stirring with the liquid smashes the potatoes quickly.
Smashed Potatoes with Stir Ins
Serves 6 (2/3 c servings)
2 pounds (4 cups) medium red potatoes, washed, cut into quarters
1 teaspoon salt
Water
1 cup Half and Half
1/4 cup Butter, cut into chunks
1/4 cup Sour Cream
1/2 teaspoon Salt
5 slices bacon, cooked and crumbled
1. Place potatoes and 1 teaspoon salt in a 3 quart saucepan; cover with water. Cook over high heat until water comes to a boil; reduce heat to medium. Cook until potatoes are tender (15 to 20 minutes). Drain potatoes, return to saucepan.
2. Meanwhile, heat half and half in 1 quart saucepan just until warm.
3. Add butter to potatoes; mash potatoes until about two thirds are mashed and one third remain lumpy. Gradually add half and half to potato mixture; mix well. Stir in sour cream, 1/2 teaspoon salt, pepper (if desired), and bacon. Serve immediately.
Variations:
- Ranch Smashed Potatoes: Omit 1/2 teaspoon salt. Stir in 2 tablespoons dry ranch salad dressing mix and 1/4 cup chopped green onions with sour cream.
- Chipoltle, Green Chili, and Cheddar Smashed Potatoes: Stir in 1 teaspoon chopped chipotle chili in adobo sauce, 1 (4 ounce) can well drained diced green chilis and 1 cup shredded cheddar cheese.
Note:
I didn't use all of the liquid with the potatoes because mine were getting soupy quickly. Just keep mixing until you get a consistency that you like.
Also, make sure you don't get too many of the potatoes smashed before you start adding liquid. The stirring with the liquid smashes the potatoes quickly.
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