Oh how we love mashed potatoes, but sometimes it just takes too long to peel them and mash them perfectly smooth. That's where 'smashed potatoes' come in. What is the difference you ask? We think of mashed potatoes as creamy, lump free deliciousness that we tend to serve on holidays. To me, smashed potatoes are the perfect rustic way to serve potatoes. They have skins, they have lumps, and you can add in many ingredients to take them to the next level. Even if you decide to peel them, you can still smash them until they still have lumps. But leaving the peel on gives you extra vitamins.
To go along with these garlic smashed potatoes, try our favorite recipe, Aunt Judy's Pork Chops. The combination of these two recipes is the perfect comfort food. Make them both for a great winter meal.
Garlic Smashed Potatoes
Serves 4
2 lb Idaho potatoes, unpeeled
2-4 cloves Garlic, halved
1 tsp Kosher salt
2 tbsp Unsalted butter
1/2 cup Half and half or milk
2 tbsp Bacon bits, optional
Kosher salt and freshly ground black pepper to taste
Cut unpeeled potatoes into 1" pieces. Place in a saucepan. Add in garlic cloves and cover with cool water. Add in salt, and cook for about 15 minutes or until potatoes are fork tender. Do not overcook.
Remove from heat and drain. Remove the garlic if you wish, or mash the garlic cloves really well. Add the potatoes back into the pan, then add in butter, half and half and bacon bits, if using. Smash using a potato masher, leaving some lumps. Season with salt and pepper and serve.
These are also great with cheese, chives or any other mix-ins you enjoy.
Do you have favorite mix-ins for your potatoes? Leave a comment and let us know.
For other recipes and articles see Mesa Food Examiner
To view the TV segment with Tram Mai from NBC12 making this dish with us, watch the video in Valley Dish.
Copyright Simply Impressive Cooking School
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