Rustic Smashed Potatoes Recipes

EASY RUSTIC MASHED POTATOES FOR TWO RECIPE

Steps:

• Place potatoes in a medium saucepan and add water to cover by at least an inch. Add one teaspoon salt and bring to a boil over medium-high heat. When the water starts to boil, reduce the heat to medium-low and continue to cook for about 10-20 minutes. How long it takes the potatoes to cook depends on the size. They are done when they are tender and you can easily stick a fork in them.
• When they are done, remove from the heat and reserve 1/2 cup of the cooking liquid. Pour the potatoes into a colander to drain them. Put them back in the pan and let them sit for a few minutes to let the steam escape.
• While the potatoes are cooking combine the softened cream cheese and butter in a small bowl. Add two tablespoons of the reserved cooking water, one-fourth teaspoon of salt and pepper, and the chives and mix well to combine. Add more water if you want a creamier consistency.
• Use the back of a wooden spoon or a potato masher to gently smash the potatoes just until the skin breaks. Do not mash.
• Add the cream cheese mixture and combine being careful not to break up the chunks of potato. Add two tablespoons of the reserved cooking water and stir to combine.
• Taste and add additional salt and pepper, if needed, and serve immediately.

RUSTIC SMASHED POTATOES

Steps:

• Heat oven to 375ºF.
• Place potatoes on rimmed baking sheet sprayed with cooking spray; bake 20 to 25 min. or until tender. Meanwhile, combine coating mix, bacon and paprika in medium bowl; stir in cheese.
• Remove potatoes from baking sheet. Use back of spatula to flatten potatoes to 1/2-inch thickness. Brush both sides of each potato with egg, then coat evenly with cheese mixture. Return to baking sheet.
• Bake 15 min. or until crisp and golden brown. Sprinkle with chives. Serve with sour cream.

ASIAN RUSTIC SMASHED POTATOES

Steps:

• Place potatoes in a large saucepan with salt and enough water to barely cover.
• Bring to a boil; reduce heat, cover, and simmer until potatoes are tender, about 15 minutes.
• Drain and return to pan.
• Meanwhile, in a small saucepan, heat milk until warm.
• Add wasabi paste, chili garlic sauce, and pepper; whisk to evenly blend.
• Add milk mixture to potatoes.
• Using a potato masher, mash until potatoes absorb liquid; potatoes should remain lumpy.
• Add butter and sesame oil; stir until butter melts.
• Garnish with green onions and serve.