Smashed Reds

At the urging of an associate (who claims she can’t cook but won’t stop trying), I’ll post a few side dish recipes.

Ignoring the obvious—turkey, gravy, and dressing—I’ll jump right to the next most popular and sometimes most confounding dish: mashed potatoes. I’ll use red potatoes for this; a combination of lower starch and a hand masher will reduce the possibility of mashed potato glue.

For a roguechef twist, I’ll add some buttermilk, garlic, and Parmesan cheese. And just because I am rather lazy these days, I’ll scrub the potatoes but not peel them. The peels are rich in nutrients and make a somewhat rustic appearance on the table.

From Wikipedia:

Mashed potato or mashed potatoes (American, Canadian and Australian English), colloquially known as mash (British English), is a dish made by mashing boiled or steamed potatoes, usually with added milk, butter, salt and pepper. It is generally served as a side dish to meat or vegetables. Roughly mashed potatoes are sometimes called smashed potatoes. Dehydrated instant mashed potatoes[ and frozen mashed potatoes are available. Mashed potatoes are an ingredient in other dishes, such as dumplings and gnocchi.

Smashed Reds

Creamy, Rich, and tasty. Comfort food at it's finest

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Prep Time 10 minutes mins

Cook Time 25 minutes mins

Course Side Dish

Cuisine American, British, European, French, Global

Servings 4 people

Calories 160 kcal

Ingredients

  

1x2x3x

• 8 Medium Red Potatoes ~ 2 lb, Scrubbed, QUartered
• 2 tsp Kosher Salt
• 1/2 cup Milk Warmed, but not hot
• 2 tbsp Butter Full Fat, Real Stuff
• Ground Black Pepper To taste
• 1/4 cup Parmesan Cheese Fresh Grated
• 3 cloves Garlic peeled

Instructions

 

• Place the potatoes, garlic and 1 teaspoon of salt in a medium saucepan, add enough room temprature water to cover, and bring to a boil over high heat.
• Reduce the heat to moderate and simmer until the potatoes are tender when pierced with a fork, about 20 minutes.
• Drain, and shake dry
• Return the potatoes to the pan and set over low heat, uncovered, for about 5 minutes, stirring occasionally, to dry the potatoes, slightly.
• Mash the potatos with a potato masher or fork.
• Mash in one cup milk into the potatoes with a wooden spoon until thoroughly incorporated. Adjust the texture with additional milk.
• Mash in the butter, cheese, add salt and pepper to taste

Notes

This is a riff on my other mashed potato dishes. I happened to have some buttermilk that had to be used, and I made a happy discovery of how it enhances the taste.

Leave the skins on for this mashed red potato recipe. The skins taste great and boast numerous health benefits.

Themes:

• Make them indulgent: Stir in crumbled bacon.
• Add tang: Fold in sour cream after adding the Parmesan cheese. Or substitute buttermilk.
• Use precooked garlic: Roasted garlic is a great way to add a mellow, caramelized flavor.
• Swap in olive oil: Change the flavor profile by substituting butter for extra-virgin olive oil.

Nutrition

Calories: 160kcalCarbohydrates: 25gProtein: 5gFat: 5gSaturated Fat: 3gTrans Fat: 1gCholesterol: 14mgSodium: 1258mgPotassium: 619mgFiber: 3gSugar: 4gVitamin A: 189IUVitamin C: 25mgCalcium: 86mgIron: 1mg

Keyword Butter Milk, Potato

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