Awesome Smashed Red Potatoes Recipes

INCREDIBLE RED SMASHED POTATOES

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.

RED SMASHED POTATOES

Steps:

• Place the potatoes in a large pot of cold water. Bring the potatoes to a boil and stir in 1 teaspoon of salt for each quart of water. Boil for 20 minutes, or until fork tender. Drain.
• Preheat oven to 450 degrees.
• Drizzle 1 Tablespoon of olive oil onto the bottom of 2 baking sheets and use a pastry brush (or paper towel) to spread it evenly.
• Create 4 rows of 3 potatoes and use a potato masher to push them down onto the pan. Use the pastry brush to brush remaining 2 Tablespoons of oil over each potato, then sprinkle with seasoning.
• Bake for 15 minutes. Remove from the oven and sprinkle the tops with Asiago if desired. Bake for 5 more minutes. Remove from the oven, and serve on their own or with sour cream!

SMASHED RED POTATOES PIONEER WOMAN

Steps:

• Pressure Cooker: Add potatoes, clean and unpeeled, to the pressure cooker. Add 1 cup water. Seal the valve. Cook for 10 minutes under high pressure.
• Stove-top: Add unpeeled, cleaned potatoes to a pot. Fill with water. Bring water to a boil. Turn heat down to medium.
• Simmer for 10 minutes or until fork-tender, cooking times may vary slightly depending on the variety and size of potatoes. This is an excellent average! Be sure they are fork-tender!
• Preheat oven to 425 degrees.
• Spray a half sheet baking pan with nonstick baking spray, then line the pan with aluminum foil for easier cleanup.
• Take the potatoes out of the pressure cooker and drain them for a minute. With a potato masher or a large fork, mash your potatoes until they are about 1/2 inch thick.
• Now, you want to melt the butter then add the olive oil and finish by brushing generously on top of your potatoes, if desired, you can sprinkle them with salt and pepper.
• Bake for 20-25 minutes or until golden and crispy.
• You can serve your Pioneer Woman Smashed Red Potatoes as they are, or garnish them if you wish.

THE BEST MASHED POTATOES

Steps:

• Bring a pot of salted water to a boil. Add potatoes; cook until tender but still firm. Drain and return to stove over low heat to dry for 1 to 2 minutes.
• Add butter, Parmesan cheese, chives, cream cheese, garlic, salt, and pepper. Use a potato masher to mash until smooth, and serve.

AWESOME RED POTATOES

Steps:

• Heat oil in a skillet; sauté the onion, peppers, and potatoes over medium heat for 4 minutes.
• Combine broth and Worcestershire; pour over vegetables.
• Cover and cook 10 minutes until potatoes are tender, stirring occasionally.
• Uncover and cook until liquid is absorbed, about 3 minutes.

AWESOME SMASHED RED POTATOES

Steps:

• Place potatoes into a pot and cover with water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes; drain.
• Mix processed cheese, French-fried onions, bacon bits into potatoes and smash together using a potato masher. Stir milk into potatoes, increasing amount until desired consistency is reached.