Have you always wanted to do make mashed potatoes for dinner but didn’t want to go through the trouble of peeling the potatoes? What comes to my mind is a scene in “My Big Fat Greek Wedding” where the mother was only supposed to have a small dinner party to celebrate her daughter’s engagement, and her daughter comes home to find her mother peeling 1000 pounds of potatoes!
Well, this dish uses red potatoes, and you can keep the skin on! You just wash them up like you would with regular mashed potatoes, cut them in 1-2 inch pieces, add 5 cloves of smashed garlic and boil them until tender. Rinse, smash them up and add the milk, butter, seasonings and rosemary, smashing until blended well! You don’t need to take our your mixer! They come rich and creamy just by smashing!
I just put them in a bowl, add some more fresh rosemary and a tab of butter for garnish, and dig right in! I hope you and your friends and family like this version of “smashed” potatoes! Add the as a side dish to your meal! Goes great with pork, beef, chicken and even a sturdy fish like salmon or cod! Just remember to save some for everyone else! 🙂
Until next time….
Let’s Get Cookin’
Madeline
Smashed Red Potatoes
Equipment
- 4 - 8 Quart Pot with Lid
- Cutting Board
- Chef's Knife
- Potato Masher
Ingredients
- 2 ½ pounds red potatoes, cut in 1 - 2 inch cubes
- 1 cup warm milk
- 5 tbsp butter, softened
- 5 cloves garlic, smashed
- 2 tsp Kosher salt
- 1 tsp black pepper
- 1 tbsp Kirkland's Organic No-Salt Seasoning can substitute 1 tsp minced onion and ½ tsp garlic powder
- 2 sprigs fresh rosemary can substitute 1 tsp dried rosemary
Instructions
- Rinse and pat dry red potatoes.
- Cut into 1 - 2 inch cubes.
- Smash garlic cloves.
- Place potatoes and garlic cloves into saucepot and fill with water to cover the potatoes.
- Bring to a boil and boil the potatoes for 15 - 20 minutes until they are tender. You can test by gently poking a couple potato cubes with a fork and if the fork comes out easily the potatoes are ready.
- Heat milk in microwave for 30 seconds or until warm to touch.
- Drain potatoes from water and return to the stovetop (burner off).
- Put butter, milk, salt, pepper, and Kirkland Seasoning into potato mixture.
- Mash the potatoes with your potato masher until all ingredients are well mixed. Continue to mash until potatoes reach a creamy texture. There will be some variation of lumps.
- Dice up 1 sprig of rosemary and mix into potatoes.
- Plate potatoes and garnish with a tab of butter and sprinkled rosemary leaves on top.
Notes
