Smashed Potatoes
December 9th 2014
For the potatoes:
3 Russett potatoes, keep the skin on
1/2 cup half and half
5 TBSP butter
1/2 cup shredded jack cheese
1/4 cup light sour cream
Salt, pepper, garlic
1/4 cup of the reserved salty potato water
Directions:
1. Cut potatoes into quarters and put into cold water in a pot. Add a good TBSP or so of salt to the water. Heat up the potatoes to a simmer for about 35 minutes or until fork tender
2. Drain the potatoes, except for about 1/4 cup of the water.
3. To maintain the smashes part of the potatoes, you don't want to over mix or add too many ingredients at once. This will give you mashed potatoes, a smooth consistency and you don't want that here. So, add the butter and begin to mash them down. I used the bottom of a jar for a rustic smash!
4. Once the butter is mixed in, add a bunch of salt, pepper, and garlic seasoning. mash a few more times
5. Add the half and half and sour cream, mash a little more
6. Lastly, add the cheese and taste for seasoning
7. Keep warm until ready to serve
*I didn't put measurements for the garlic, salt and pepper because it is all preference in taste. Just taste as you go along your mashing process.
I served this with buffalo chicken wings and a Chianti wine. The chicken was not my best work but they did compliment the potatoes well. The potatoes stole the show!
Enjoy
Julianne
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