Smashed Reds
Creamy, Rich, and tasty. Comfort food at it's finest
Ingredients
- 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
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