SMASHED POTATOES
Provided by Ree Drummond : Food Network
Categories side-dish
Time 55m
Yield 8 servings
Number Of Ingredients 8
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.
RESTAURANT-STYLE SMASHED POTATOES
Steps:
- Nuke potatoes or bake in the oven until fork-tender. Add to a large bowl and smash with a potato masher. Immediately add softened butter, green onions, bacon, and sour cream and stir with a rubber spatula. Add salt and pepper to taste. Add french fried onions and fold in. Serve hot, sprinkling on extra french fried onions and green onions. Yummy with grilled steak or chicken!
RESTAURANT-STYLE SMASHED POTATOES
Provided by Ree Drummond : Food Network
Categories side-dish
Time 30m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Poke a few holes in the potatoes and nuke (or bake in a 400 degree F oven) until fork-tender. Add to a large bowl and smash with a potato smasher.
- Immediately add the softened butter, cheese, sour cream, bacon and green onions, and stir with a rubber spatula. Add salt and pepper to taste. Add the French fried onions and fold in. Serve hot, sprinkling on extra green onions.
- Yummy with grilled steak or chicken.
MY RENDITION OF PIONEER WOMAN'S MASHED POTATOES
I love Ree Drummond (The Pioneer Woman). Here is my spin on her recipe. All measurements and times are approximate.
Provided by caitlinalicetaylor
Categories Mashed Potatoes
Time 40m
Yield 10 serving(s)
Number Of Ingredients 7
Steps:
- Place chopped potatoes in a pot of boiling water. Leave the skins on or off according to your preference. I like texture so I left the skins on.
- Let potatoes boil until soft or about 15 mintues.
- Drain and place back in pot. Turn heat on low and let the potatoes steam for a minute or two. You want them to release a little steam so they do not get watered down or grainy.
- 4 Mash potatoes a bit, then add butter. Once butter is particularly incorporated add 4 oz of cream cheese.
- Next add sour cream and incorporate. If the mixture needs to be thinned add some half and half to the mixture.
- Add salt and pepper to taste.
Nutrition Facts : Calories 123.9, Fat 9.7, SaturatedFat 5.8, Cholesterol 27.7, Sodium 515, Carbohydrate 8.2, Fiber 0.9, Sugar 1.2, Protein 1.8
SMASHED ROASTED RED POTATOES
This idea came from the "Take Home Chef " he did a similar recipe on his show and I changed it up. I prefer to use fresh herbs, but anything you like will work. It's the method of cooking that I really like you can change it up to suit your taste and have fun with. Top with cheeses or bacon or both it is very versatile and fun. I haven't put measurements, because I do everything by sight. Prep time includes boiling time.
Provided by skarimom from Idaho
Categories Potato
Time 35m
Yield 6 6 Smashers, 6 serving(s)
Number Of Ingredients 6
Steps:
- Wash and scrub potatoes. Leave skin on.
- Place in large pot filled with water until potatoes are covered and add salt.
- Bring to boiling, boil until knife goes through potato easily.
- Drain and lay potatoes on clean dish towel until dry and cooled enough to handle.
- Mean while line a baking sheet with foil and drizzle a small amount of olive oil over foil. Heat oven to 375°F.
- When potatoes are cooled place potato on pan and smash with palm of your hand or heavy spatula until potato is flattened repeat with all potatoes.
- Season with salt and pepper.
- Drizzle with olive oil.
- Top with herbs and Parmesan. If using other cheeses wait until last few minutes of cooking to melt cheese.
- Bake until golden about 15 to 20 minutes.
- Remove with spatula.
Nutrition Facts : Calories 149.1, Fat 0.3, SaturatedFat 0.1, Sodium 1201.1, Carbohydrate 33.9, Fiber 3.6, Sugar 2.8, Protein 4
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INSTANT POT SMASHED POTATOES - THE PIONEER WOMAN
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Servings 8Estimated Reading Time 4 minsCategory Side DishTotal Time 45 mins
- Put potatoes on the rack.Seal the Instant Pot, turning the steam release valve to “Sealing” and set it to high pressure for 6 minutes, depending on the thickness of potatoes. (I just use the “Manual” or “Pressure Cook” button.) If potatoes are closer to 2 inches or a little larger, cook for 7–8 minutes.Preheat oven broiler.While potatoes are cooking, put butter in a small saucepan or skillet and warm over medium heat until bubbly.
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