Mash Em Smash Em Potatoes Recipes

SMASHED POTATOES FROM SWANSON®

Steps:

• Heat the broth and potatoes in a 3-quart saucepan over medium-high heat to a boil.
• Reduce the heat to medium. Cover and cook for 12-15 minutes or until the potatoes are tender. Drain the potatoes well in a colander, reserving the broth.
• Mash the potatoes with a fork with reserved broth and butter to desired consistency. Season to taste.

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.

ULTIMATE MASHED POTATOES RECIPE BY TASTY

Steps:

• On a cutting board, peel the potatoes. Place the potatoes in a large bowl of cold water after peeling to avoid discoloration.
• Cut the potatoes into 1-inch (2 cm) cubes.
• Add the potatoes to a large pot and cover with cold water. Bring to a boil over high heat, then reduce the heat to low and simmer for 12 minutes.
• In a small saucepan, bring the milk, heavy cream, and garlic to a simmer over low heat.
• Remove the pot from the heat and strain the cream through a fine mesh sieve.
• Drain the potatoes in a colander and transfer back to the pot.
• Mash the potatoes with a potato masher, potato ricer, or by pushing through a fine mesh sieve with a spatula.
• Add the cubed cold butter and salt. Stir to combine.
• Gradually add the cream mixture to the potatoes, little by little, until fully incorporated.
• Top with freshly ground black pepper and sprinkle with chives and serve.
• Enjoy!

MASH 'EM, SMASH 'EM POTATOES

Steps:

• Scrub the potatoes with the vegetable brush. Peel skins from potatoes, using the vegetable peeler.
• Cut the potatoes into large pieces on the cutting board, using the knife.
• Pour the water into the saucepan. Cover saucepan with lid, and heat over medium-high heat until water is boiling fast.
• Add the potatoes to water. Cover saucepan with lid, and heat to boiling. When water is boiling, turn the heat down just enough so water bubbles gently. Cover saucepan with lid, and cook 20 to 25 minutes or until potatoes are soft when poked with the fork.
• Take saucepan off hot burner. Dump potatoes into the colander over the sink to drain. Put potatoes back in saucepan. Shake saucepan gently over low heat until water has disappeared.
• Mash the potatoes with the potato masher until smooth and no lumps are left. Add the milk, a little at a time, and mash some more.
• Add the margarine, salt and pepper to potatoes. Mash until mixed.

QUICK SMASHED POTATOES

Steps:

• Wash and scrub the potatoes with a vegetable brush. Put in a large pot, covered with 2 inches of water, over high heat. Bring to a boil then generously salt the water. Cook until the potatoes can be pierced easily with a knife, about 20 minutes. Drain and return to the pot.
• In a small saucepan, over low heat, heat the cream with butter until the butter is just melted. Using a potato masher, smash potatoes to break them up. Add the cream and butter mixture and continue to smash to desired consistency. Stir in the chives and season with more salt and pepper, to taste. Transfer to a serving bowl and serve.