The Best Smashed Potatoes.
What do ‘smashed’ potatoes mean to you?
Smashed = mashed with skins on, with some chunks.
Mashed = mashed smoothly without skins.
These smashed potatoes are easier and quicker than most mashed potatoes. The reason?
I use baby yukon golds, and cut them in half so the potatoes don’t take very long to cook.
The skin is also nice and thin, so you don’t feel like you are chewing on a brown paper bag. I’ve never chewed a brown paper bag before, but I’m guessing it’s not very pleasant.
Make sure to fill the pot with cold water – this helps the potatoes to cook more evenly.
If you use the baby potatoes, they become extremely fork tender after only 20 minutes of boiling.
Butter, heavy cream, salt and pepper.
Go to town and mash everything up.
Even more perfect? Adding a slab of butter on top.
Because your pants can never be tight enough.
The Best Smashed Potatoes
3 lbs baby yukon gold potatoes
1 stick of unsalted butter
Cut baby yukon gold potatoes in half. Add to pot with cold water. Let come to a boil, and slightly reduce heat. Cook for 20 minutes, or until potatoes are fork tender.
Drain potatoes and add back to the pot on low heat. Add butter and heavy cream. Mash. Taste and add salt and pepper to your liking, and any additional mix-ins.
Try these out for Thanksgiving! Or try them for the day after Thanksgiving. Because I’m sure you won’t have eaten enough on Thursday.
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