Sarahs Smashed Potatoes Recipes

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.

SARAH'S SMASHED POTATOES

Steps:

• Preheat oven to 450 degrees. In a large pot, bring potatoes to a boil in salted water; reduce heat and simmer until just tender, about 15 minutes. Drain and transfer to a baking sheet. Let cool 5 minutes, then lightly crush each potato with the heel of your hand. Drizzle generously with olive oil and season with salt. Roast until golden brown and crisp, about 35 minutes, turning once.

SARAH'S KNISH

Steps:

• Place the potatoes into a large pot and cover with salted water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until tender, about 20 minutes. Drain and allow to steam dry for a minute or two. Heat 1/4 cup of vegetable oil in a skillet over medium heat. Stir in the onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Combine potatoes and onions in a large bowl; season with 2 teaspoons of salt, pepper, sugar, and garlic. Mash until smooth; set aside.
• Preheat an oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper.
• Beat eggs, 1/2 cup of vegetable oil, warm water, and 1 teaspoon of salt. Gradually stir in flour. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes. Divide the dough into thirds and roll each piece out to about 9x13-inches. Slice the rolled dough in half lengthwise, then spread the potato mixture down the center of each strip. Roll each strip around the filling and gently press to seal. Repeat with the remaining dough and filling to end with six logs.
• Cut each log into 1-inch slices and place cut side down on the prepared baking sheet. Gently press the edges of the dough toward the center of the potato mixture to form a bun. Beat egg yolks and milk together in a small bowl. Brush each knish with the the egg yolk mixture.
• Bake in the preheated oven until golden brown, 35 to 45 minutes.

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.

SARAH'S POTLUCK POTATOES

Steps:

• Preheat oven to 350 degrees.
• In a large microwave-safe bowl, microwave frozen hash browns for 4 minutes on high.
• Stir sour cream, butter, onion,soup, and cheese into potatoes.
• Spread mixture evenly into a greased 9X13 inch pan.
• Sprinkle corn flakes over top.
• Bake, uncovered, for 45-50 minutes or until bubbly around edges.

CREAMY SMASHED POTATOES

Steps:

• Place potatoes in a saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 15-20 minutes or until tender. Drain and place in a large bowl; mash the potatoes. Add the remaining ingredients; mix well.
• Transfer to a greased 8-in. square baking dish. Bake, uncovered, at 350 degrees F for 30-35 minutes or until lightly browned.