Saturday, December 4, 2010

Smashed Potatoes

I know some people don't like the skins of potatoes, but I just have to disagree. Not only are the skins delicious but they're chock full of the potato's nutrients. On top of THAT, making mashed potatoes is a pain in the rear if you choose to peel all of them. I've cut my fingers and thrown potatoes across the kitchen so many times, I've proven to myself that peeled potatoes are (almost) never worth it. 

/end rant/


That said, my family is totally cool with smashed potatoes--mashed potatoes with the peels on. This particular recipe is what I devised in making Thanksgiving dinner for 8 adults. We had quite a lot of leftovers but we used them up in potato soup the next day. Cut this recipe in half (or more) to serve a family of four. 

serves: 10-12 (aka Thanksgiving Sized Potatoes)
5lbs Russet potatoes, washed and chopped (do NOT peel)
1/4 cup softened butter
1/2 to 1 whole cup milk 
1 tsp parsley flakes 
1 tsp garlic powder

If preparing the potatoes the night before, chop them, place in a large stock pot, and cover with cold water. Refrigerate. This will keep potatoes from browning. Remove from the fridge at least one hour prior to cooking to bring water to room temperature.

Cover potatoes with water by an inch. Bring to a boil and cook until easily pierced by a fork (15 minutes for this amount of potatoes.) Drain potatoes and return to the pot. Add in the butter by the tablespoon and allow it to melt. Sprinkle in spices and add in 1/2 cup of milk. Mash. Slowly add in additional milk until potatoes are smooth and fluffy.  

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