Smashed Red Potatoes Recipes

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SMASHED RED POTATOES



Smashed Red Potatoes image

Olive oil and parsley are a nice change from milk and butter in this dish.

Provided by Taste of Home

Categories     Side Dishes

Time 25m

Yield 6 servings.

Number Of Ingredients 5

2 pounds red potatoes, cut into small wedges
1/4 cup minced fresh parsley
2 tablespoons olive oil
1 teaspoon salt
1/2 teaspoon pepper

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.

Nutrition Facts : Calories 150 calories, Fat 5g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 404mg sodium, Carbohydrate 24g carbohydrate (2g sugars, Fiber 3g fiber), Protein 3g protein.

SMASHED RED POTATOES



Smashed Red Potatoes image

These easy smashed red potatoes make weeknight meals a little more special.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Gluten-Free Recipes

Number Of Ingredients 6

1 pound small red potatoes
1 tablespoon salt, plus more to taste
2 tablespoons butter
1/4 cup milk
Freshly ground pepper
2 tablespoons fresh flat-leaf parsley, roughly chopped

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.

SMASHED POTATOES



Smashed Potatoes image

Provided by Ree Drummond : Food Network

Categories     side-dish

Time 55m

Yield 8 servings

Number Of Ingredients 8

12 to 14 medium red potatoes, unpeeled
2 sticks salted butter, softened
1 1/2 cups sour cream
1/2 cup heavy cream
8 slices cooked bacon, crumbled
5 green onions, sliced thin, plus more for garnish
1 1/2 cups grated Monterey Jack cheese
Kosher salt and freshly ground black pepper

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



Incredible Red Smashed Potatoes image

I started making these for Thanksgiving one year and we loved them so much, they've made their way into our meals at least a dozen times a year!

Provided by Jennifer Hanson

Categories     Side Dish     Potato Side Dish Recipes     Mashed Potato Recipes

Time 45m

Yield 8

Number Of Ingredients 7

3 pounds red potatoes
1 tablespoon kosher salt
1 ½ cups half-and-half
½ cup butter
½ cup sour cream
2 teaspoons kosher salt
1 teaspoon ground black pepper

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.

Nutrition Facts : Calories 311.4 calories, Carbohydrate 29.8 g, Cholesterol 53.6 mg, Fat 20 g, Fiber 3 g, Protein 5.2 g, SaturatedFat 12.5 g, Sodium 1318.3 mg, Sugar 1.8 g

PERFECT SMASHED POTATOES



Perfect Smashed Potatoes image

We've seen plenty of potato trends over the past few years: Retro hasselback potatoes made a comeback, buttery "melting" potatoes took over Pinterest soon after, and now smashed potatoes are the spuds of the moment. The idea is to simmer small potatoes until tender, then toss them with olive oil, flatten them and crisp them in the oven. It's simple - and insanely delicious. There are more than 35,000 #smashedpotatoes photos on Instagram, and many Food Network stars are obsessed, too. Here's how to make them like a pro.

Provided by Food Network Kitchen

Categories     side-dish

Time 1h

Yield 4 servings

Number Of Ingredients 0

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.

SMASHED RED POTATOES WITH CABBAGE



Smashed Red Potatoes With Cabbage image

I set out to make a traditional Irish colcannon here, a mixture of mashed potatoes with cabbage and scallions. But I decided to go with a lighter carbohydrate load, using red boiling potatoes rather than starchier Idaho potatoes. Instead of making a purée of them, after cooking the potatoes in their skins I quarter them and, skin and all, smash them in a hot pan with a potato masher or the back of a spoon.

Provided by Martha Rose Shulman

Categories     easy, side dish

Time 1h10m

Yield Serves six

Number Of Ingredients 8

2 pounds red potatoes, scrubbed
Salt
1 pound cabbage (1/2 medium cabbage), quartered, cored and cut in thin shreds across the grain
2 tablespoons unsalted butter or extra virgin olive oil
2 heaped tablespoons chopped scallions (about 3 scallions)
2/3 cup low-fat milk (more as needed)
Freshly ground pepper
2 tablespoons minced chives (optional)

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.

Nutrition Facts : @context http, Calories 173, UnsaturatedFat 1 gram, Carbohydrate 30 grams, Fat 4 grams, Fiber 5 grams, Protein 5 grams, SaturatedFat 3 grams, Sodium 608 milligrams, Sugar 6 grams, TransFat 0 grams

SUZY'S MASHED RED POTATOES



Suzy's Mashed Red Potatoes image

These are the best I've had! Red potato skins are full of flavor!

Provided by B.T.

Categories     Side Dish     Potato Side Dish Recipes     Mashed Potato Recipes

Time 30m

Yield 8

Number Of Ingredients 5

2 pounds small red potatoes, quartered
½ cup butter
½ cup milk
¼ cup sour cream
salt and pepper to taste

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.

Nutrition Facts : Calories 213.6 calories, Carbohydrate 21.6 g, Cholesterol 34.9 mg, Fat 13.4 g, Fiber 1.8 g, Protein 2.8 g, SaturatedFat 8.4 g, Sodium 95.9 mg, Sugar 1.8 g

GARLIC MASHED RED POTATOES



Garlic Mashed Red Potatoes image

These creamy garlic mashed potatoes are so good, you can serve them plain-no butter or gravy is needed. This is one of our favorite red potato recipes. -Valerie Mitchell, Olathe, Kansas

Provided by Taste of Home

Categories     Side Dishes

Time 30m

Yield 6 servings.

Number Of Ingredients 6

8 medium red potatoes, quartered
3 garlic cloves, peeled
2 tablespoons butter
1/2 cup fat-free milk, warmed
1/2 teaspoon salt
1/4 cup grated Parmesan cheese

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.

Nutrition Facts : Calories 190 calories, Fat 5g fat (3g saturated fat), Cholesterol 14mg cholesterol, Sodium 275mg sodium, Carbohydrate 36g carbohydrate (0 sugars, Fiber 4g fiber), Protein 8g protein. Diabetic Exchanges

ROASTED GARLIC SMASHED RED POTATOES



Roasted Garlic Smashed Red Potatoes image

I love garlic mashed potatoes, but usually the flavor is a little sharp and bitter, so I came up with this. Roasting the garlic first gives these potatoes all the wonderful garlic flavor, without the sharp or bitter bite. Almost sweet, smoky, and smooth.

Provided by akgrown

Categories     Potato

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 6

14 -16 small red potatoes
1/4 cup milk or 1/4 cup chicken broth
2 -3 tablespoons butter
1 whole head of garlic, roasted (I use Roasted Garlic Roasted Garlic)
kosher salt
fresh ground black pepper

Steps:

  • Boil potatoes with skins until fork tender.
  • Drain water and coarsely smash potatoes with potato masher. (until just slightly smashed).
  • Squeeze the roasted garlic out of the skin into the smashed potato.
  • Add milk, butter, salt and pepper. Stir with a spoon until combined. Serve hot with your favorite chicken, beef, or pork dish. No need for gravy with these potatoes! ;-).
  • *NOTE: You could always mash the potatoes, to your desired consistency. I prefer the slightly smashed texture for this recipe.*.

Nutrition Facts : Calories 488.3, Fat 7.2, SaturatedFat 4.2, Cholesterol 17.4, Sodium 166.5, Carbohydrate 97.8, Fiber 10.3, Sugar 7.8, Protein 12.3

SMASHED ROASTED RED POTATOES



Smashed Roasted Red Potatoes image

This idea came from the "Take Home Chef " he did a similar recipe on his show and I changed it up. I prefer to use fresh herbs, but anything you like will work. It's the method of cooking that I really like you can change it up to suit your taste and have fun with. Top with cheeses or bacon or both it is very versatile and fun. I haven't put measurements, because I do everything by sight. Prep time includes boiling time.

Provided by skarimom from Idaho

Categories     Potato

Time 35m

Yield 6 6 Smashers, 6 serving(s)

Number Of Ingredients 6

6 red potatoes, do not peel (amount depends on how many are eating I use large reds and figure one to two per person)
olive oil
salt & pepper (to taste)
1 tablespoon salt, for boiling water
fresh herbs of choice (thyme, rosemary, garlic)
parmesan cheese

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.

Nutrition Facts : Calories 149.1, Fat 0.3, SaturatedFat 0.1, Sodium 1201.1, Carbohydrate 33.9, Fiber 3.6, Sugar 2.8, Protein 4

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