Recipe(tried): Smashed Potatoes

Hi, Mrs. Smith - You weren’t specific about the style of Smashed Potatoes you were interested in finding, so I’ve posted several recipes. Some have been posted here and I found them by using the “Search” feature, and have also included others. The first is not exactly a “recipe” but it’s *my* basic method of doing them:

Terrie's Basic Smashed Potatoes:

About 6-8 oz. potato per person - if you like to
keep the skins on, use red potatoes; yukon
gold are great potatoes, too - peel if you
want to
2 peeled cloves of garlic per person (simmered
garlic looses it’s sharpness, so this is a
MINIMUM amount, promise)
1/2 tsp salt per person
1 TBL butter per person
Cream or milk to taste/texture
Black pepper to taste
Additional flavorings to taste, if desired
(see notes)

Barely cover potatoes with water (either peeled or not, per your preference, and cut into uniform sized pieces), adding garlic cloves and salt. Bring to a boil, turn down heat and simmer until potatoes are completely tender. Drain potatoes and garlic, returning to pan over very low heat. Stir briefly to help evaporate additional water.

Add butter and a little milk or cream and smash to desired consistency, adding a little more milk or cream when needed. Stir in pepper and taste to see if additional salt is needed.

Additions: I love to make these with a little blue cheese stirred in (I call them Stinky Potatoes). A garlic & herb boursin-style cheese (omit the garlic in the boiling process), or parmesan cheese, cheddar cheese, minced fresh herbs (esp. chives), or sauteed scallions are terrific additions, too. SMASHING SMASHED POTATOES
Recipe courtesy of Gourmet Magazine
1 1/2 pounds small red potatoes, quartered
1 3/4 teaspoons salt
1/2 teaspoon freshly ground black pepper
1 stick butter
1 cup roasted garlic
1 cup heavy cream

Put the potatoes in a saucepan and cover with water. Season with 1 teaspoon of the salt
and 1/4 teaspoon of the black pepper. Boil until fork tender, about 20 minutes. Drain and
return the potatoes to the pot. Add the butter, garlic, and cream. Using a fork, coarsely
mash the potatoes and mix well. Season with the remaining salt and black pepper and
serve.

Yield: 6 servingsHoulihans Smashed Potatoes

4 med or 2 lg. russet potatoes, peeled
1/2 C. milk
1/2 tsp salt
1/4 tsp. coarsely ground black pepper
1 TBS. fresh minced onion
2 TBS. sour cream
Dash of Garlic powder
1/4 cup of French's French Fried Onions (onion straws)

1. Slice potatoes into 1-inch cubes and boil in 6 cups of salted water for 15 - 20 min. or
until soft and tender.
2. Drain off the water and use a fork or potato masher to mash the potatoes. Stop mashing
when there are still some small chunks of potato left. It's the chunky consistency that
makes these potatoes unique.
3. Immediately add the remaining ingredients, excluding the fried onions, to the pan and
put back on low heat. Reheat the potatoes for 5 min., stirring to mix in the other
ingredients.
4. Serve the potatoes with a sprinkling of about 1 TBS. of fried onions on top of each
serving.Supreme Garlic Mashed Potatoes
posted by Gina, FL

6-8 potatoes, washed, peeled and cubed
1 stick butter
1/2 c. sour cream
salt and pepper
3 garlic cloves
1/4 c. milk or more if needed

Boil potatoes and the garlic cloves together. When tender, mash with potato masher, add
butter and mash some more, add sour cream and enough of milk to your liking for
consistency. Season with salt and pepper.
Yield: 6 servingsSMASHED POTATOES
(Recipe Courtesy of Sara Moulton)
2 pounds Yukon gold potatoes, scrubbed but not peeled (and halved if large)
4 tablespoons salt
3/4 to 1 cup milk, heated
2 tablespoons butter

In a saucepan, combine the potatoes with cold water to cover and add salt. Bring to a boil
and simmer until tender. Drain and return potatoes to pot. Mash with potato masher or
fork until coarsely mashed. Add 3/4 cup milk and salt and pepper to taste. If a creamier
consistency is desired, add the remaining 1/4 cup milk.

Yield: 4 servings