CRISPY SMASHED HERBED POTATOES
Golden brown and buttery, these spuds live up to their tantalizing name. A sprinkle of fresh herbs when they're hot out of the oven maximizes the flavor...and the pretty. -Althea Dye, Howard, Ohio
Provided by Taste of Home
Categories Side Dishes
Time 45m
Yield 4 servings.
Number Of Ingredients 7
Steps:
- Preheat oven to 450°. Place potatoes in a large saucepan; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, until tender, 15-20 minutes. Drain., Drizzle oil over the bottom of a 15x10x1-in. baking pan; arrange potatoes over oil. Using a potato masher, flatten potatoes to 1/2-in. thickness. Brush potatoes with butter; sprinkle with salt and pepper., Roast until golden brown, 20-25 minutes. Sprinkle with chives and parsley.
Nutrition Facts : Calories 292 calories, Fat 22g fat (9g saturated fat), Cholesterol 31mg cholesterol, Sodium 543mg sodium, Carbohydrate 22g carbohydrate (1g sugars, Fiber 2g fiber), Protein 3g protein.
SMASHED ROASTED HERB POTATOES-ANNETTE'S
Another fantastic way to enjoy potatoes as a side dish. These are little nuggets of happiness. Parboiling the potatoes gives them a soft center. Baking in the oven at a high temperature enables the skin to crisp up nicely. Chives and rosemary add a nice fragrant flavor. There are notes of garlic in the potatoes too. These smashed...
Provided by Annette W.
Categories Potatoes
Time 55m
Number Of Ingredients 8
Steps:
- 1. Wash potatoes and put them into a stockpot big enough to boil them in. Cover potatoes with water. Salt water with a significant amount of salt. (This salt can be iodized or Kosher salt.)
- 2. Bring water to a boil and boil potatoes until barely fork tender. About 15-20 minutes. While potatoes boil, chop your chives and rosemary.
- 3. Remove from heat and drain. Preheat oven to 450°. Move oven rack to second from the top.
- 4. While oven is preheating, cool potatoes slightly. Next, drizzle enough olive oil on a pan to allow the bottom part of the potatoes to sit in it.
- 5. Place the potatoes on the pan then take a potato masher and break them open. At this point you can decide to keep them as individual potatoes or mash them up a little more like I did. Some you may not have control of depending on how much they have cooked.
- 6. Melt your 3 Tbsp of butter in the microwave then add the 1/4 cup olive oil to it. Stir it to mix well. Use a brush and coat the potatoes and skins well with mixture. If you run out, just mix some more. Make sure you get the meat of the potatoes and skins covered with the butter/oil as this helps it crisp up in the oven.
- 7. Salt, pepper, and garlic salt the potatoes at this point very well. Sprinkle with the herbs.
- 8. Bake at 450° for 20-25 minutes. You want the skins to be crispy. Remove from oven and serve.
- 9. Top with sour cream and extra chives, if desired. Enjoy!
MASHED POTATOES WITH HERB BUTTER
A new twist on mashed potatoes, an old favorite.
Provided by Mike Meurs
Categories Side Dish Potato Side Dish Recipes Mashed Potato Recipes
Time 30m
Yield 2
Number Of Ingredients 6
Steps:
- Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 10 minutes. Drain.
- Meanwhile, combine butter, rosemary, sage, thyme, and marjoram in a large microwave-safe bowl. Microwave on high power until melted, about 30 seconds.
- Add potatoes to the herb butter mixture. Beat with an electric mixer until almost smooth with a few lumps remaining.
Nutrition Facts : Calories 700.6 calories, Carbohydrate 67.1 g, Cholesterol 122 mg, Fat 46.4 g, Fiber 4.9 g, Protein 8.5 g, SaturatedFat 29.2 g, Sodium 345.6 mg, Sugar 2.3 g
HERBED MASHED POTATOES
Prepare mashed potatoes, omitting herbs, up to 1 day ahead; refrigerate. Reheat in a bowl set over a pot of simmering water; stir in herbs.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Time 40m
Number Of Ingredients 6
Steps:
- Place potatoes in a large pot; cover with cold water by 1 inch, and add 1 teaspoon salt. Bring to a boil; reduce heat to medium-low, and simmer until potatoes are tender, 15 to 18 minutes. Drain; return potatoes to pot.
- Stir potatoes over medium heat until dry (a film of starch will form on bottom of pot), about 1 minute. Remove from heat.
- In a small saucepan, combine half-and-half and butter; bring to a simmer over medium heat. Pour half of hot liquid over potatoes. Mash just until smooth, adding more liquid to reach desired consistency. Stir in parsley and chives; season with salt. Garnish with more herbs.
GARLIC AND HERB MASHED POTATOES
Cream cheese is the secret ingredient in these comforting spuds. Simply mash, mix and let them warm in the slow cooker. -Frieda Bliesner, McAllen, Texas
Provided by Taste of Home
Categories Side Dishes
Time 2h40m
Yield 10 servings.
Number Of Ingredients 11
Steps:
- Place potatoes and water to cover in a 6-qt. stockpot; bring to a boil. Reduce heat; cook, uncovered, until tender, 10-15 minutes. Drain potatoes; return to pot. Mash potatoes, gradually adding cream cheese and butter. Stir in remaining ingredients., Transfer to a greased 3- or 4-qt. slow cooker. Cook, covered, on low to allow flavors to blend, 2-3 hours.
Nutrition Facts : Calories 341 calories, Fat 24g fat (15g saturated fat), Cholesterol 76mg cholesterol, Sodium 267mg sodium, Carbohydrate 26g carbohydrate (3g sugars, Fiber 2g fiber), Protein 5g protein.
HERB SMASHED POTATOES
Rachael Ray's Quick & Easy Thanksgiving From Woman's World Magazine 11/23/04. Rachael also suggests this tasty trick for leftovers: shape mashed potatoes into patties. Dredge in breadcrumbs; fry in butter.
Provided by JackieOhNo
Categories Potato
Time 40m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- In pot combine potatoes with salted water to cover. Bring to boil. Cook until tender, 12 minutes. Drain; return to pot.
- Meanwhile, in separate pot over medium-low heat, combine 1 cup broth, onion, cheese, and cream cheese; cook, stirring, until cheese melts and mixture begins to simmer. Stir into potatoes and mash, stirring in more broth if desired for creamier texture.
- Stir in remaining ingredients. Serve topped with butter, if desired.
Nutrition Facts : Calories 315.7, Fat 7.9, SaturatedFat 4.6, Cholesterol 21.7, Sodium 502.7, Carbohydrate 52.6, Fiber 6.5, Sugar 3, Protein 10.2
GARLIC-HERB MASHED POTATOES
For a spin on ordinary "spuds," stir in garlic and an assortment of herbs.
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 1h5m
Yield 14
Number Of Ingredients 9
Steps:
- Place potatoes in 4-quart saucepan; add enough water to cover potatoes. Add 1 teaspoon salt. Heat to boiling; reduce heat. Simmer uncovered 20 to 30 minutes or until tender; drain. Mash with potato masher or electric mixer on low speed.
- While potatoes are cooking, melt butter in 1-quart saucepan over medium-low heat. Cook garlic in butter 3 to 4 minutes, stirring frequently and being careful not to brown butter, until garlic is very soft. Stir in milk and herbs. Cook until thoroughly heated.
- Add milk mixture to mashed potatoes; beat until smooth and creamy. Season with salt and pepper to taste.
Nutrition Facts : Calories 115, Carbohydrate 18 g, Cholesterol 10 mg, Fat 1, Fiber 1 g, Protein 2 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 200 mg
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HERB SMASHED POTATOES - WHAT'S GABY COOKING
From whatsgabycooking.com
Cuisine AmericanCategory Side DishServings 4Estimated Reading Time 2 mins
- Generously cover potatoes with cold water in a medium pot and add 1 tablespoon salt. Boil until almost tender, 10 to 15 minutes and then drain.
- Transfer the boiled potatoes to a baking sheet and lightly crush to about 3/4 inch thick with a potato masher or any flat surface, keeping potatoes intact as much as possible. You can use the bottom of a skillet if you want!
- Heat the olive oil in a cast iron skillet over medium-high heat. Add the herbs and garlic fry until fragrant, about 60-90 seconds. Transfer to a bowl.
- Working in batches and adding more olive oil to the skillet pan as needed, sear the smashed potatoes until well browned and crispy, about 4-5 minutes per side. Transfer the potatoes to the rack-lined baking sheet and season with salt and pepper. Place in the oven to keep warm.
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- In a large pot over high heat, place the potatoes and enough cold water to cover them by several inches. Generously salt the water and bring it to a boil.
- Reduce the heat to maintain a simmer until just before the potatoes are fork-tender, 6 to 13 minutes, depending on their size. Drain the potatoes in a colander and let them cool for 10 minutes.
- Lightly coat a rimmed baking sheet with oil. Evenly space the boiled potatoes on the sheet and, using a small glass or a fork lightly coated with oil, gently flatten each potato by pressing down until it’s smashed into an oblong shape.
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