Smashed Taters Food

SMASHED POTATOES

Steps:

• Heat oven to 425 degrees.
• Bring potatoes to a boil in a large pot of water generously seasoned with salt. Cook until fork tender, about 8 minutes. Drain and let cool slightly, about 10 minutes.
• Drizzle two rimmed baking sheets with 1 to 2 tablespoons oil each. Arrange potatoes on baking sheet and lightly crush each potato with the heel of your hand until potatoes are about ½ inch thick. Brush potatoes with remaining oil. Season with salt and pepper and sprinkle with thyme. Roast, turning halfway through baking time, until golden and crisp, about 25 minutes.
• Serve with sour cream and chives, if desired.

BAKED SMASHED POTATOES RECIPE

Steps:

• Cook potatoes via Instant Pot, stove top, or microwave and allow to cool slightly. *see recipe notes for these methods (I use the Instant Pot method)
• Preheat oven or air fryer to 400°F.
• Place cooked potatoes on a baking sheet and gently smash each potato to 1/2" thickness using a potato masher or bottom of a cup.
• Drizzle each smashed potato with OLIVE OIL and a sprinkle of SALT and PEPPER.
• Bake potatoes 6-10 minutes on both sides until crispy, flipping halfway through.
• Serve crispy roasted potatoes warm with your favorite toppings.

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!

LOADED SMASHED TATERS

Steps:

• Place potatoes in a large saucepan; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, 15-20 minutes or until tender., Drain; return to pan. Lightly mash potatoes, gradually adding milk, cream cheese and butter to reach desired consistency. Stir in bacon, cheeses, green onions, tomatoes, parsley, salt and pepper.

CRISPY SMASHED POTATOES

Steps:

• Wash and scrub potatoes. Add to stock pot, top with water and bring to a boil.
• Boil the potatoes until tender, 15-20 minutes or until easily pierced with a knife. Drain and allow to cool
• Meanwhile, preheat the oven to 450°
• Spray the sheet pan with non-stick spray, set aside.
• Finely mince the parsley and garlic, combine with the olive oil in a small bowl, set aside.
• Once the potatoes are cool, press on the potatoes and smash them until they about 1/3 inch thick. I use a small glass. Place on a baking sheet about 1 inch apart.
• Drizzle herb mixture over each potato, sprinkle generously with salt and pepper.
• Bake for 15-20 minutes until edges are crunchy and golden.

EASY SMASHED TATERS

Steps:

• Peel and cut the potatoes into 1 inch cubes. In a large pot, cover with cold water and bring to a boil over high heat, covered. Reduce the heat to medium and continue to cook until the potatoes are tender. 30-45 minutes.
• Drain and return the pot to the stove, and over low heat, melt the butter. Return the potatoes to the pot and add the rest of the ingredients. Stir well, and mash until smooth.
• Enjoy.

DARN GOOD MASHED TATERS!

Steps:

• Place the potatoes in a large Dutch oven, cover with water and add the garlic powder, onion powder, salt, and pepper. Bring the potatoes to a boil over high heat, then reduce heat to medium and cook until tender, 15 to 20 minutes. Drain well.
• Place the drained potatoes in a large bowl, add butter and whip the potatoes with an electric mixer until there are no lumps. Pour in the cream and continue whipping until the potatoes are fluffy.

SMASHED TATERS

Steps:

• 1. boil potatoes untill potatoes are almost soft, drain and put back into pot
• 2. add butter and sour cream and "smash" add milk and smash again
• 3. now serve hot w/ apinch of parsley and put shredded cheese of your flavor, sharp cheddar, mozz, ect. in bowl on side and 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.