Red Smashed Potatoes Recipes

RED SMASHED POTATOES

Steps:

• Place the potatoes in a large pot of cold water. Bring the potatoes to a boil and stir in 1 teaspoon of salt for each quart of water. Boil for 20 minutes, or until fork tender. Drain.
• Preheat oven to 450 degrees.
• Drizzle 1 Tablespoon of olive oil onto the bottom of 2 baking sheets and use a pastry brush (or paper towel) to spread it evenly.
• Create 4 rows of 3 potatoes and use a potato masher to push them down onto the pan. Use the pastry brush to brush remaining 2 Tablespoons of oil over each potato, then sprinkle with seasoning.
• Bake for 15 minutes. Remove from the oven and sprinkle the tops with Asiago if desired. Bake for 5 more minutes. Remove from the oven, and serve on their own or with sour cream!

SMASHED RED POTATOES

Steps:

• Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat to medium. Cook, uncovered, for 15-20 minutes or until tender. , Drain and place in a large bowl. Coarsely mash the potatoes; stir in the parsley, oil, salt and pepper.

SMASHED POTATOES

Steps:

• Put the potatoes in a pan and cover with cold water. Place over medium heat and bring to the boil. Simmer until fork-tender, 20 to 25 minutes, then drain.
• Smash the potatoes with a potato smasher for a minute or so to break them down a little. Add the butter, sour cream and heavy cream, then mix thoroughly. Stir in the bacon, green onions and grated cheese. Season to taste. Serve hot, topped with some extra green onions for garnish.

INCREDIBLE RED SMASHED POTATOES

Steps:

• Place potatoes and 1 tablespoon kosher salt into a large pot and cover with water; bring to a boil. Reduce heat to medium-low, cover, and simmer until tender, 25 to 35 minutes. Drain and transfer potatoes to a large bowl.
• Mix half-and-half and butter in a small saucepan over medium-low heat until heated through and butter is melted, 5 to 10 minutes.
• Blend potatoes with an electric hand mixer in the large bowl until mashed. Slowly pour 3/4 the cream-butter mixture into blended potatoes; mix on lowest speed until fully incorporated. Fold in the remaining 1/4 cream-butter mixture and sour cream. Season with 2 teaspoons kosher salt and black pepper.

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.

GARLIC MASHED RED POTATOES

Steps:

• Place potatoes and garlic in a large saucepan; cover with water. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until potatoes are very tender., Drain well. Add the butter, milk and salt; mash. Stir in cheese.

SMASHED RED POTATOES

Steps:

• Cut potatoes in half, and place in a 3-quart saucepan. Fill pan with cold water to cover potatoes by about 1 inch. When water begins to boil, add 1 tablespoon salt, and reduce heat to medium low. Cook until fork-tender, about 20 minutes.
• Drain potatoes. Return potatoes to the hot saucepan, add butter, milk, and salt and pepper to taste. Lightly smash potatoes, keeping some pieces intact. Mix in parsley, adjust seasoning, and serve.

RED SMASHED POTATOES

Steps:

• Bring potatoes to a boil in a large pot, then reduce heat and simmer until done.
• Drain and place on low heat for a couple minutes to remove excess moisture.
• Add milk, butter, sour cream and chives.
• Mash and add salt and pepper to taste.

SMASHED ROASTED RED POTATOES

Steps:

• Wash and scrub potatoes. Leave skin on.
• Place in large pot filled with water until potatoes are covered and add salt.
• Bring to boiling, boil until knife goes through potato easily.
• Drain and lay potatoes on clean dish towel until dry and cooled enough to handle.
• Mean while line a baking sheet with foil and drizzle a small amount of olive oil over foil. Heat oven to 375°F.
• When potatoes are cooled place potato on pan and smash with palm of your hand or heavy spatula until potato is flattened repeat with all potatoes.
• Season with salt and pepper.
• Drizzle with olive oil.
• Top with herbs and Parmesan. If using other cheeses wait until last few minutes of cooking to melt cheese.
• Bake until golden about 15 to 20 minutes.
• Remove with spatula.

SUZY'S MASHED RED POTATOES

Steps:

• Bring a large pot of lightly salted water to a boil. Add potatoes, and cook until tender but still firm, about 10 minutes. Drain, and place in a large bowl.
• Combine potatoes with butter, milk, sour cream, salt, and pepper. Mash together until smooth and creamy.

SMASHED RED POTATOES WITH CABBAGE

Steps:

• Cover the potatoes with water in a saucepan, add about 1/2 teaspoon of salt and bring to a boil. Reduce the heat to medium, cover partially and cook until tender all the way through when pierced with a knife, about 30 minutes. Do not drain the water, but using a skimmer or a slotted spoon, transfer the potatoes from the pot to a bowl. Cover tightly and allow to sit for five to 10 minutes. Then, using a towel to hold the potatoes steady (because they're still hot), cut them into quarters.
• Meanwhile, bring the water back to a boil, add more salt if desired and add the cabbage. Cook uncovered until tender, five to six minutes. Drain.
• Heat the butter or oil over medium heat in a large, heavy nonstick skillet, and add the scallions. Cook, stirring, until they soften, about three minutes. Add the potatoes. Smash the potatoes to a coarse mash in the pan with a potato masher or the back of your spoon. Stir in the hot milk, and mix together well until the potatoes have absorbed all the milk. Stir in the cabbage, and season generously with salt and pepper. Add the chives, stir together until heated through and serve.