Smashed potatoes
Sometimes I just don't have time to peel potatoes, or I have no russet potatoes only new potatoes. When this happens, I don't peel the potatoes nor do I mash them to the point of being creamy. This is a more rustic recipe with chunks of potatoes. I also like the red color the skins provide.
| Recipe serves | Active time | Total time |
|---|---|---|
| Ingredients |
|---|
| 14 ounces red new potatoes, scrubbed and halved if large |
| 2 teaspoons salt for the cooking water |
| 2 garlic cloves, minced or put through a garlic press |
| 1/4 cup milk |
| 1/4 cup cheddar cheese |
| salt, pepper |
| Special equipment needed |
|---|
| Medium saucepan with a lid |
| Colander |
| Potato masher |
| Instructions |
|---|
| • Put the potatoes in a medium saucepan with water to cover by 1 inch. Add 2 teaspoons of salt. Cover and bring to a boil over medim-high heat. This will take about 20 minutes depending on the heat of your burner. |
| • Once they are boiling, turn the heat down to medium. Cook the potatoes until they are tender, but not falling apart, in which case they will absorb too much water and lose flavor. This will take about 20 minutes. |
| • Drain the potatoes and put them back into the saucepan. Put the pan back on the burner and let the potatoes cook for about 1 minute. This will remove most of the water. Mash the potatoes with a potato masher. Add the garlic and stir. Add half of the milk. Stir. Use only enough milk as necessary to get the consistency that you want. |
| • Add the cheese and more milk if necessary. Season to taste. |
| • If you are not serving the potatoes immediately, keep the pan over very low heat. Before serving, stir and add more milk, if necessary. |
| Variations |
|---|
| • Add a lot more garlic or for a milder taste, cook the garlic with the potatoes. |
| • Add cilantro, parsley, or chopped green onions for more color. |
| • A blue cheese would be excellent or even a Swiss cheese or better yet a combination. |
| Storage |
|---|
| • These are best eaten immediately after cooking, but you can keep them warm for 10 minutes or so. You may need to add more milk if they dry out. |
| • Leftovers can be stored covered in the refrigerator for 3 - 4 days. Pat them into little cakes and sauté them in a little vegetable oil to create potato pancakes. |
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