Sarahs Smashed Potatoes Recipes

SMASHED POTATOES

Steps:

• Place potatoes in a saucepan, fill with water to cover the potatoes, and bring to a boil. Reduce heat to a simmer, and cook the potatoes until tender but not mushy, about 20 minutes. Drain and allow potatoes to cool.
• While potatoes are cooking, combine olive oil, butter, balsamic vinegar, garlic, rosemary, sage, thyme, savory, sea salt and pepper in a bowl. Stir with a fork to combine well.
• Preheat an oven to 450 degrees F (230 degrees C). Line a baking sheet with parchment paper.
• Place the potatoes in a single layer on the prepared baking sheet, and lightly press down on the potatoes to partially crush them. Spoon the oil-herb mixture over each potato.
• Bake in the preheated oven until the edges of the potatoes are beginning to crisp, about 25 minutes. Cool for about 5 minutes before serving.

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.

MASHED POTATOES

Steps:

• Add the potatoes to a large pot with enough water to cover them. Season generously with salt so that it tastes like sea water (this is important because you're cooking the potatoes skin-on, which keeps the creamy potato flavor locked in, but doesn't allow all the salt to penetrate).
• Bring to a boil and cook until creamy, about 40 minutes. Drain and return the potatoes to the pot.
• Use a clean kitchen towel to hold the potatoes and gently peel off the skin and discard.
• Add the potato flesh to a colander set in a large bowl and use a spatula to press the potato flesh through. (If you have a food mill or a ricer, it works much more quickly, but this also does the trick without requiring you to store an extra tool.)
• Stir in the butter to coat the potatoes completely in the fat first. Meanwhile, heat the cream and milk in a small saucepan until simmering. Gently mash into the potatoes with a potato masher or a wooden spoon, adding in the sour cream just before serving and seasoning more with salt and pepper as needed.
• Serve hot. Store any leftovers in an airtight container with a lid in the refrigerator for up to 2 days, and reheat with additional cream, half-and-half or milk before serving.

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.