Any recipes for Smashed Potatoes?

Answer 1

Sour Cream Mashed Potatoes

The key to truly great mashed potatoes is starting with starchy potatoes. In my opinion, the very best are White Rose or Yukon Gold. I find that russets are better for baking and that waxy potatoes, such as red-skins, are better for roasting.

For 8 Servings:

8 medium potatoes
½ cup (1 stick) butter
2/3 cup whole milk
1 cup sour cream
1 tablespoon fresh snipped chives
Salt to taste
Make the Mashed Potatoes:

FIRST, peel and quarter the potatoes. Cut each quarter in half and place in a large pot filled with enough cool salted water to cover them completely. Bring to a boil, reduce the heat to a robust simmer (not a rolling boil) and let the potatoes cook undisturbed until they are just beginning to fall apart, 20 to 25 minutes.

SECOND, drain off the water and return the pot to the stove. Let the potatoes cook for a minute, shaking the pot to evaporate the excess moisture. Add in the butter and continue to shake the pot until the butter melts completely and coats all of the potatoes (this will keep the potatoes from becoming sticky when they are mashed). Pour in the milk and heat until it begins to boil.

THIRD, remove the potatoes from heat. Use a potato masher or stiff wire whip to thoroughly mash the potatoes in an up-and-down motion. Add in the sour cream and whip for another minute or so until they are smooth. (Note: Be careful not to whip too hard or for too long, because over-blending will make the potatoes sticky, not fluffy.) Fold in the chives and season to taste with salt.



Washington State Mashed Potatoes with Roasted Garlic

Makes six 5-ounce servings

Ingredients:

2 pounds Washington russet potatoes, peeled and quartered
1/4 cup milk
2 tablespoons mayonnaise
1 tablespoon butter or margarine
1/2 teaspoon salt
1/4 teaspoon white pepper
1 whole medium head garlic

Preparation:

Bake garlic at 375 degrees F. for 45 minutes. Cut top 1/2 inch off head, squeeze to remove pulp and mash. Boil potatoes about 30 minutes or until tender. Drain well. In a mixing bowl, combine hot potatoes, milk, mayonnaise, butter, salt and pepper. Whip at low speed only until smooth. Add garlic and mix well.



Mashed Yukon Potatoes With Chives And Buttermilk

1 lb. Yukon Gold potatoes, peeled, and quartered
1/2 lb. unsalted butter
3/4 cup buttermilk
1 1/4 cup fresh chives, cleaned and chopped finely

Place potatoes in a large pot with cold water and bring to a boil. Cook until soft. Drain potatoes and let sit for 5 minutes.

Heat the butter and buttermilk in a small sauté pan. Do not bring to a boil.

Place potatoes, butter and buttermilk in a large mixing bowl. Mix with a hand whisk or a potato masher until smooth.

Then add the chives and mix to incorporate. Remove from bowl and place into a serving bowl.

Answer 2

NO, NO RECIPE, BUT I DO THEM MY WAY. I CAN SHARE IT WITH YOU SINCE ITS LIKE WHATEVER. I BOIL 5 POTATOES, THEN I SMASH THEM UP ((PEELED FIRST OF COURSE)) AND THROW IN A CUP OF MILK AND THEN I ALSO PUT SOME BUTTER, LIKE A WHOLE STICK. THEN I ADD GARLIC, PEPPER AND PARMESAN CHEESE, MIX IT ALL IN UNTIL NICE AND SMASHED, I LIKE THEM A LIL BUMPY AND THICK, DEPENDS ON YOU, AND THOSE ARE MY SMASHED POTATOES, AND VERY GOOD MIGHT I ADD.

Answer 3

The way that I like to make them, is wash them off very good, cut them up with the skin still on them. Boil them until tender, drain off the water, mash them just a little, add butter, cheese, milk, salt, pepper, bits of sausage or bacon. Finish mashing and server.

Answer 4

Mashed Potatoes !!!

Answer 5

I use those little red ones and and butter garlic salt sour cream
and a little cream cheese

Answer 6

cook the patato and smach it put manayds and small pices of sasege salt and pepa yummmm.

Answer 7

creme, butter, garlic power, black pepper, and salt mixed up and yummmm yummmmmm!!

Answer 8

half and half real butter and garlic powder