Crushed Potato Recipe Recipe For Creamy

CREAMED POTATOES

Steps:

• Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 10-15 minutes or until tender. Meanwhile, in another saucepan, melt butter. Stir in the flour, salt and pepper until smooth. Gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened., Drain potatoes and place in a large serving bowl. Add cream sauce; toss gently to coat. Sprinkle with paprika and parsley.

BUTTERY ROASTED CRUSHED POTATOES

Steps:

• Preheat oven to 375°F.
• Place potatoes in a large pot, and fill pot with enough hot water to cover potatoes.
• Bring to a boil over high heat. Add salt and boil for 15-20 minutes or until potatoes are fork-tender.
• Once tender, drain water from potatoes. Set aside to cool slightly.
• Place butter in a 9 x 13 inch baking dish and place in oven for 1 minute or until butter is melted. Remove from oven and stir in pepper, garlic powder and onion powder.
• Using the curved back side of a fork and a cutting board, gently press potatoes to "crush" them. The "crushed" potatoes should break open but not apart too much.
• Gently dredge both sides of each crushed potato in butter mixture in pan and arrange in one layer.
• Roast for 15-20 minutes or until crisp and golden brown.

CRUSHED NEW POTATOES

Steps:

• Boil slightly salted water, then throw your baby potatoes into the pot. Leave them to cook for 15-20 minutes or until they're cooked through and soft.
• Grease your baking tray with olive oil, and get the potatoes out of the pot and onto the baking tray.
• Lightly crush the potatoes with a fork or a potato masher, but make sure not to over do it as you don't want really flat pieces of potato all over your baking sheet.
• Using the excess olive oil on the baking tray, light brush the potatoes with the olive oil.
• Season with freshly ground black pepper, and sea salt.
• Sprinkle with either dried or fresh herbs and garlic.
• Bake in the oven for 10-15 more minutes at 200°C (392°F). The baking time depends on the size of your potatoes, so keep checking on them as they bake.
• Served Immediately.

GOLDEN CRUSHED POTATOES

Steps:

• Preheat the oven to 450 degrees F.
• Steam the potatoes, whole, for 20 minutes, until they are still firm yet easily pierced with a fork. Drain.
• Spray a baking sheet with cooking spray. Place a potato on the tray, cut a small cross about 1/4-inch deep into the potato and crush the potato with the back of a wooden spoon to flatten into a patty about 1/2-inch thick. Try to crush it just enough so it stays together with most of its skin intact. Repeat with the remaining potatoes.
• Brush the tops of the potatoes with the oil, sprinkle with salt and bake until crisp and golden, about 20 minutes.

CRUSHED POTATOES

Steps:

• Cut the potatoes into cubes but keep the skin on. Cook in a pan of simmering salted water until just tender, about 10-15 minutes, and then drain. Add back to the pan with the parsley and some seasoning and crush lightly with a masher or the back of a fork.
• Add a splash of white wine vinegar and a slug of olive oil and gently mix in. Add more of each if it needs it.

CRUSHED SOUR CREAM POTATOES

Steps:

• Cook potatoes in a large pot of boiling, salted water until tender, 10 to 15 minutes. Drain. (This step can be done ahead of time; keep potatoes covered and warm on the stovetop.)
• Meanwhile, in a medium pot over medium heat, gently simmer the cream and the garlic until garlic is completely tender and cream is reduced by about a third (it will look slightly thicker, about the consistency of melted ice cream), 8 to 10 minutes. Season with salt and lots of pepper. Add butter and swirl to melt. (This can also be done ahead; rewarm before proceeding.)
• Using your hands or something like a small dish or bowl, crush the potatoes and place in a large bowl. Pour cream mixture over the potatoes, and season with salt and more pepper. Toss to coat, encouraging the potatoes to break down slightly but remain textured and chunky.
• Stir in sour cream, half the chives and half the dill. Transfer to a large serving bowl and top with remaining chives and dill, and more black pepper and sour cream, if you like.

CHEEZY POTATOES

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a large baking dish, mix together potatoes, soup and sour cream. Mix in cheese and butter. Salt and pepper to taste, if desired. Top the mixture with potato chips.
• Bake 60 minutes in the preheated oven, or until the mixture is bubbly and lightly brown.
• Remove from oven and let stand 15 minutes before serving.

CREAMY POTATO CASSEROLE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• In a small pot, heat the soup, butter or margarine and sour cream over low heat.
• Combine potatoes, green onion and 1 cup cheese into a large mixing bowl. Mix in the heated soup mixture. Season with salt and pepper. Pour into a 9x13 inch dish. Sprinkle one cup of cheese over the top of the casserole.
• Bake 30 to 45 minutes. Serve warm.

CRUSHED POTATOES

Steps:

• Peel potatoes and quarter.
• In a saucepan cover potatoes with cold salted water by 1 inch and simmer 15 minutes, or until just tender.
• Drain potatoes in a colander and let stand 5 minutes.
• Finely chop white and light green parts of scallions. Finely chop parsley.
• In saucepan heat oil and chopped scallions over moderate heat until oil begins to sizzle and add potatoes.
• With a fork lightly crush potatoes into scallion oil (do not mash completely). Season potatoes with salt and pepper and stir in parsley.

CRUSHED RED BLISS POTATOES

Steps:

• Put cut potatoes into a saucepan, and cover them with cold water. Put the pot over medium high heat, and boil until tender. Drain off the water, and mash with cream, and butter. Season with the salt and pepper.

TRUFFLED CRUSHED POTATOES

Steps:

• Put the potatoes and milk into a medium pan, add water to just cover, season, then bring to the boil. Simmer for 15 mins or until tender. Add the rosemary a few mins before the end of cooking to infuse. Drain off all but a few tbsp of the cooking liquid.
• Roughly crush the spuds, fold in the truffle oil and cream, then tip into a small baking dish, adding a few rosemary leaves to decorate. Flash under the grill for a few mins to colour the top. If making ahead, reheat in the oven at 200C/fan 180C/gas 6 for 15 mins until just bubbling and starting to turn golden.

CRUSHED POTATOES WITH ROASTED GARLIC

Steps:

• Cook potatoes in boiling water in large saucepan 20 to 25 min. or until tender; drain.
• Add garlic, butter and pepper; mash roughly so that potatoes remain in large pieces.
• Sprinkle with cheese before serving.

FLUFFY CREAMED POTATOES

Steps:

• Cook potatoes in boiling salted water until tender; drain. Add butter, cream cheese and 1/3 cup milk or cream. Beat on low speed or mash with potato masher, adding remaining milk or cream as needed to make potatoes light and fluffy. Season with salt and pepper.