Easy Smashed Potato Food

EASY SMASHED POTATO RECIPE

Steps:

• Preheat oven to 425F (218C)
• Boil potatoes until soft and tender. Drain and pat dry.
• Place potatoes on a rimmed lined cookie sheet and press each one down, gently, with a potato masher. It's OK if they crumble a bit a fall apart, just bring the crumbs together to form a cohesive disk, they will come together once roasted.
• Drizzle olive oil over smashed potatoes and season with salt and pepper. Roast for 20 mins.
• Meanwhile in a small bowl whisk melted butter with minced garlic clove. Set aside.
• After potatoes have roasted for 20 minutes, pull the tray out and with a pastry brush, gently brush each potato with the melted butter mixture and place the tray back in the oven for 5 more minutes.
• Then remove potatoes with a spatula and place in a shallow bowl. Sprinkle with some fleur de sel sea salt. Add the chopped parsley and freshly grated parmesan cheese.

SMASHED POTATOES

Steps:

• Add the potatoes and 1 tablespoon fine sea salt to a large stockpot. Fill the pot with cold water so that the water line sits about 1 inch above the potatoes. Heat over high heat until the water comes to a boil, then reduce heat to medium-high (or whatever temperature is needed to maintain the boil) and continue boiling the potatoes for about 10-15 minutes, or until a fork can be easily inserted in the center of the potatoes. (Cooking time will vary depending on the size of your potatoes, so please rely on the fork test to double-check when yours are done.) Carefully transfer the potatoes to a strainer to drain completely.
• Heat the oven to 425°F (218°C). Brush a large baking sheet evenly with the olive oil.
• Once the potatoes are cool enough to handle, transfer them to the baking sheet. Then use either the bottom of a glass, a fork or a potato masher to gently "smash" each potato down until it is around 1/2-inch thick. Brush or drizzle the potatoes evenly with the melted butter. Sprinkle evenly with the garlic powder and smoked paprika.* Then sprinkle evenly with however much fine sea salt and black pepper you prefer. (I recommend a pretty generous amount of salt and pepper.)
• Bake for 20 to 30 minutes or until the potatoes are crispy and golden around the edges. Remove pan from the oven, sprinkle the potatoes with your desired toppings, serve hot and enjoy!

THE BEST MASHED POTATOES

Steps:

• Put the potatoes in a large pot and cover with cold water. Generously salt the water and bring to a boil over high heat. Then lower the heat to medium and gently simmer until the potatoes are completely tender when pierced with the tip of a knife, about 30 minutes.
• Drain the potatoes well and return them to the pot. Place the pot over low heat and let any residual water steam off, about 2 minutes. Mash the potatoes well with a potato masher. Fold in the butter with a spatula until melted, and then fold in the cream. Season with salt and pepper.

EASY MASHED POTATOES

Steps:

• Put potatoes in a large saucepan, and cover with cold water. Add 2 tablespoons salt. Bring to a boil. Reduce heat to medium-low, and simmer until tender, about 10 minutes. Drain potatoes in a colander.
• Heat milk in a small saucepan over medium-low heat. Press the potatoes through a ricer into a heatproof bowl set over a pan of simmering water; stir until smooth. Pour in warm milk in a slow, steady stream, stirring constantly. Stir in butter, and season with salt and pepper

SMASHED POTATOES

Steps:

• Place potatoes in a saucepan, fill with water to cover the potatoes, and bring to a boil. Reduce heat to a simmer, and cook the potatoes until tender but not mushy, about 20 minutes. Drain and allow potatoes to cool.
• While potatoes are cooking, combine olive oil, butter, balsamic vinegar, garlic, rosemary, sage, thyme, savory, sea salt and pepper in a bowl. Stir with a fork to combine well.
• Preheat an oven to 450 degrees F (230 degrees C). Line a baking sheet with parchment paper.
• Place the potatoes in a single layer on the prepared baking sheet, and lightly press down on the potatoes to partially crush them. Spoon the oil-herb mixture over each potato.
• Bake in the preheated oven until the edges of the potatoes are beginning to crisp, about 25 minutes. Cool for about 5 minutes before serving.

EASY 5-INGREDIENT MASHED POTATOES

Steps:

• Cut potatoes into quarters and place into a pot. Cover with water and bring to a boil. Reduce heat to medium-low and simmer until tender and a fork slides easily into each potato, about 20 minutes. Drain.
• Mash potatoes. Add 2 tablespoon each butter and milk. Adjust the measurements if needed-if it's dry, add more milk and if it's not creamy enough, add more butter. Add celery salt and salt; continue to mash until there are no clumps of potato left and everything is thoroughly blended.

CHEESY MASHED POTATOES

Steps:

• Place potatoes in a large saucepan; cover with water. Cover and bring to a boil. Cook for 20-25 minutes or until very tender; drain well., In a bowl, mash potatoes. Add cream cheese, cheddar cheese, sour cream, onion, egg, salt and pepper; beat until fluffy. Transfer to a greased 2-qt. baking dish. Cover and bake at 350° for 40-45 minutes or until heated through. Sprinkle with additional cheese if desired.

BASIC MASHED POTATOES

Steps:

• Bring a pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes; drain.
• In a small saucepan heat butter and milk over low heat until butter is melted. Using a potato masher or electric beater, slowly blend milk mixture into potatoes until smooth and creamy. Season with salt and pepper to taste.