Houlihans Smashed Potatoes Recipes

HOULIHAN'S SMASHED POTATOES

Steps:

• Boil the potatoes in 6 cups salted water until soft and tender, 15-20 minutes. Drain and use a fork or potato masher to mash the potatoes. Stop mashing when there are still some small chunks of potato left. It's the chunky consistency that makes these potatoes unique.
• Immediately add the remaining ingredients, excluding the fried onions, to the pan and place back over low heat. Reheat the potatoes for 5 minutes, stirring to mix in the other ingredients. Serve the potatoes with a sprinkling of about 1 tablespoon of the fried onions on top of each serving.

HOULIHAN'S BAKED POTATO SOUP COPYCAT

Steps:

• Saute onions in melted butter for 10 minutes in large kettle. Add flour to onions and butter and cook for four to five minutes, stirring until flour is absorbed.
• In a separate container, combine water, chicken bouillon, potato flakes, and seasonings. Stir until thoroughly mixed and no lumps remain. Add to onion mixture, one pint at a time.
• Add milk and cream, stirring until smooth and lightly thickened. Reduce heat and simmer for 15 minutes.
• In a separate container, the potatoes should be covered with water, brought to a boil, and simmered for 20 minutes.
• Combine the potatoes with the soup to complete.

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.