Rr Manchego Smashed Potatoes Food

MANCHEGO MASHED POTATOES RECIPE - ADD A SPANISH TWIST TO THIS CREAMY SIDE DISH

Steps:

• Add the potatoes to a large pot and cover with cold water. Bring to a boil and then simmer until fork tender.
• Drain the potatoes and mash with a potato mashed.
• In the meantime, heat the cream, milk, butter, salt, and olive oil until warm.
• Slowly add in the warm liquids while mashing.
• You can optionally whip the mashed potatoes with a hand blender for a smoother texture (don't whip too much or the potatoes might become gluey).
• Finally, fold in the grated Manchego cheese.
• Taste for salt and adjust if necessary. Serve immediately.
• To reheat, warm the mashed potatoes in the microwave and heat about 1/4 cup of whole milk separately. Drizzle in the whole milk little by little until the potatoes are at the desired consistency.
• Enjoy!

PERFECT SMASHED POTATOES

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.

PARMESAN CHIVE SMASHED POTATOES

Steps:

• Preheat the oven to 400 degrees.
• Place the potatoes and 1 tablespoon salt in a large saucepan and add enough water to cover the potatoes. Bring to a boil, reduce the heat, and simmer for 17 to 20 minutes, until the potatoes are tender when pierced with a skewer. Drain the potatoes and place on a sheet pan. With a potato masher or metal measuring cup, press each potato until it's about 1/2 inch thick (they will be messy). Toss the potatoes with the olive oil, 1 teaspoon salt, and 3/4 teaspoon pepper.
• Roast the potatoes for 25 to 30 minutes, turning once, until the skins have become nicely browned. Sprinkle the potatoes with the Parmesan cheese and roast for another 2 to 3 minutes, just until the cheese melts. Sprinkle the potatoes with the chives and fleur de sel and serve hot.

SMASHED POTATOES

Steps:

• Put the potatoes in a pan and cover with cold water. Place over medium heat and bring to the boil. Simmer until fork-tender, 20 to 25 minutes, then drain.
• Smash the potatoes with a potato smasher for a minute or so to break them down a little. Add the butter, sour cream and heavy cream, then mix thoroughly. Stir in the bacon, green onions and grated cheese. Season to taste. Serve hot, topped with some extra green onions for garnish.

ROASTED SMASHED POTATOES

Steps:

• Place potatoes into a 5-quart stockpot and cover with 3 quarts of cold water. Add kosher salt and bring to a simmer over high heat. Reduce heat to medium-low and simmer gently until potatoes are just tender, 15 to 20 minutes. Remove from heat and drain well. Let potatoes cool just until they're safe to handle.
• Transfer potatoes onto a sheet pan and continue cooling to room temperature. Make 4 or 5 shallow cuts down the sides of each potato, about every inch or so, to ensure the skin splits evenly when smashed. Refrigerate until completely chilled and ready to smash; 8 hours to overnight is best.
• Combine butter, sliced garlic, rosemary, and thyme in a small pan over medium heat. Cook, stirring occasionally, until butter melts and begins to bubble, and garlic softens and starts to turn translucent, 3 to 5 minutes. Remove from heat.
• Preheat the oven to 450 degrees F (232 degrees C). Line 2 metal baking sheets with silicone baking mats (such as Silpat®) and generously brush on some of the infused melted butter.
• Remove potatoes from the fridge and gently smash each between two pieces of plastic using a flat, heavy object until 1/2- to 3/4-inch thick. Season generously with salt, pepper, and cayenne on both sides, being careful not to break potatoes up into small pieces. Transfer onto a sheet pan, being careful not to overlap potatoes. Very generously drizzle and brush most of the melted butter on top.
• Bake potatoes in the preheated oven until well browned and crunchy around the edges, 35 to 45 minutes.
• Meanwhile, place the pan with the remaining garlic and herb butter back over medium-low heat. Cook, stirring, until garlic starts to turn a very light golden brown, 3 to 4 minutes. Remove from heat and reserve.
• Carefully transfer potatoes onto a serving platter and scatter over the golden brown slices of garlic. Crumble the toasted herbs on top if desired. Serve immediately.

RR - MANCHEGO SMASHED POTATOES

Steps:

• In a deep pot, cover the potatoes with water. Cover the pot with a lid and bring to a boil. Uncover, salt the water and cook until tender when pierced with a fork, 12 to 15 minutes. Drain the potatoes and return them to the pot. Add the butter, milk and cheese and smash. Season to taste with salt and pepper.

MANCHEGO MASHED POTATOES

Steps:

• Halve large potatoes, small ones can be left whole.
• Place potatoes in a deep pot, cover with water. Place a lid on potatoes and bring them up to a boil.
• Uncover, salt the water and cook until tender, 12 to 15 minutes.
• Drain potatoes and add back to the hot pot. Add butter, milk or cream and cheese and smash the potatoes to desired consistency. Season with salt and pepper, to taste.