Rustic Smashed Potatoes Food

GARLIC SMASHED POTATOES

Steps:

• Add the potatoes to a large pot and cover with water. Bring to a boil over high-heat. Check the potatoes periodically and drain them as soon as you can easily pierce the potatoes with a fork, this typically takes about 15 minutes. (You don't want them to be soft enough to just fall off the fork.)
• After you drain the potatoes in a colander, transfer them back into the hot pot. Place the pot back on the stove over the lowest heat setting. Smash the potatoes with a handheld potato masher (this is my favorite one for potatoes) and add the butter.
• Continue smashing the potatoes until they are as smooth as you like. Depending on how dry the potatoes are, start by adding a splash of milk or cream. Stir it in and continue adding liquid slowly until the desired consistency has been reached.
• Stir in the salt, garlic, and pepper. Taste and adjust the seasonings. Top the hot potatoes with the additional butter right before serving. 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.

CRISPY SMASHED POTATOES

Steps:

• Preheat oven to 400F/200C, and line a baking sheet with parchment paper.
• Bring a large pot of water with the salt to a boil and add the baby potatoes. Boil until the potatoes are cooked through, 20 mins. Drain and transfer to the baking sheet.
• Smash each potato with a fork (thinner = crispier, fatter = fluffier) and drizzle with 2 to 3 tbsp of olive oil. Sprinkle generously with coarse sea salt. Bake for 40 to 45 mins, or until the potatoes are crispy and golden brown.
• Transfer smashed potatoes to a serving plate and drizzle with chimichurri, if using. Or serve with dipping sauce of choice.

PARMESAN SMASHED POTATOES

Steps:

• Place the potatoes and 1 tablespoon of salt in a 4-quart saucepan and add cold water to cover. Bring to a boil, lower the heat and simmer covered for 25 to 35 minutes, until completely tender. Drain.
• In a small saucepan, heat the half-and-half and butter.Put the potatoes into the bowl of an electric mixer fitted with a paddle attachment and mix the potatoes for a few seconds on low speed, to break them up. Slowly add the hot cream and butter to the potatoes, mixing on the lowest speed (the last quarter of the cream should be folded in by hand). Fold in the sour cream, Parmesan cheese, the remaining salt, and pepper; taste for seasoning and serve immediately. If the potatoes are too thick, add more hot cream and butter.

RUSTIC SMASHED POTATOES

Steps:

• Heat oven to 375ºF.
• Place potatoes on rimmed baking sheet sprayed with cooking spray; bake 20 to 25 min. or until tender. Meanwhile, combine coating mix, bacon and paprika in medium bowl; stir in cheese.
• Remove potatoes from baking sheet. Use back of spatula to flatten potatoes to 1/2-inch thickness. Brush both sides of each potato with egg, then coat evenly with cheese mixture. Return to baking sheet.
• Bake 15 min. or until crisp and golden brown. Sprinkle with chives. Serve with sour cream.

ASIAN RUSTIC SMASHED POTATOES

Steps:

• Place potatoes in a large saucepan with salt and enough water to barely cover.
• Bring to a boil; reduce heat, cover, and simmer until potatoes are tender, about 15 minutes.
• Drain and return to pan.
• Meanwhile, in a small saucepan, heat milk until warm.
• Add wasabi paste, chili garlic sauce, and pepper; whisk to evenly blend.
• Add milk mixture to potatoes.
• Using a potato masher, mash until potatoes absorb liquid; potatoes should remain lumpy.
• Add butter and sesame oil; stir until butter melts.
• Garnish with green onions and serve.