Potatoes are such awesome veggies! They’re packed with potassium, fiber, antioxidants, and vitamins B6 and C, and they’re also low in calories (about 110 calories in a medium potato with the skin left on). I’m in awe of how many different recipes I continue to discover that incorporate potatoes as either the main dish “star of the show” or as a delicious side dish.
Many people may be “mashed potato purists” and believe the only way to serve mashed potatoes is to have them velvety, perfectly smooth, and no bumps-or-lumps whatsoever. Don’t get me wrong…I do love perfectly creamy mashed potatoes. I remember growing up and watching my Mom meticulously mixing away at a bowl of mashed potatoes with her hand mixer, adjusting the milk and butter ratio and mixing, mixing, mixing until those potatoes were the epitome of creamy mashed potato perfection! Those were some awesomely delicious mashed potatoes!
Even though “smashed potatoes” may be looked at as a “lazy way” to make mashed potatoes, trust me when I say that smashed potatoes will make you go “Mmmmm!!” About half of the fiber content of a potato is found in the potato skin itself, so I leave on the scrubbed-clean potato skins when I boil my potatoes. Adding crushed rosemary and smashed garlic cloves while the potatoes are boiling adds flavor (and the pieces will still stick to the potatoes after they’ve been cooked/drained). Using a potato masher, I like to “smash” my potatoes so they still have plenty of chunks left in them. The chunky potato pieces and the potato skins add a great contrast in texture compared to mashed potatoes!
In my recipe, you’ll notice that there is a lot of room to ad lib with the ingredients to make these smashed potatoes whatever consistency you prefer by adjusting the amounts of milk, sour cream, and margarine. You can see two different possible consistencies in these two pics…one was more creamy/smooth, the other was less creamy and more chunky.
As a side note (even though I didn’t list it in the recipe), sometimes I will mix in a handful of real bacon bits (not the “fake bacon” stuff!) to change things up a bit. Any leftovers are easily reheated in the microwave, with just a splash or two of milk to bring back more creaminess.
My Rosemary-Garlic Smashed Potatoes are great served as a side dish with a simple dinner or with grilled main dishes. They're impressive and go well with a holiday meal like turkey, duck, prime rib, or ham. And…these smashed potatoes are SO GOOD that you can eat them plain and you won’t miss the gravy! Enjoy!
Even though “smashed potatoes” may be looked at as a “lazy way” to make mashed potatoes, trust me when I say that smashed potatoes will make you go “Mmmmm!!” About half of the fiber content of a potato is found in the potato skin itself, so I leave on the scrubbed-clean potato skins when I boil my potatoes. Adding crushed rosemary and smashed garlic cloves while the potatoes are boiling adds flavor (and the pieces will still stick to the potatoes after they’ve been cooked/drained). Using a potato masher, I like to “smash” my potatoes so they still have plenty of chunks left in them. The chunky potato pieces and the potato skins add a great contrast in texture compared to mashed potatoes!
In my recipe, you’ll notice that there is a lot of room to ad lib with the ingredients to make these smashed potatoes whatever consistency you prefer by adjusting the amounts of milk, sour cream, and margarine. You can see two different possible consistencies in these two pics…one was more creamy/smooth, the other was less creamy and more chunky.
As a side note (even though I didn’t list it in the recipe), sometimes I will mix in a handful of real bacon bits (not the “fake bacon” stuff!) to change things up a bit. Any leftovers are easily reheated in the microwave, with just a splash or two of milk to bring back more creaminess.
My Rosemary-Garlic Smashed Potatoes are great served as a side dish with a simple dinner or with grilled main dishes. They're impressive and go well with a holiday meal like turkey, duck, prime rib, or ham. And…these smashed potatoes are SO GOOD that you can eat them plain and you won’t miss the gravy! Enjoy!
Rosemary-Garlic Smashed Potatoes
2 1/2 to 3 pounds unpeeled red potatoes, scrubbed & quartered
2 to 3 cloves garlic, smashed
1 teaspoon dried rosemary, crushed
1 teaspoon kosher salt
1/4 cup low-fat milk (or more)*
1/4 cup fat-free sour cream (or more)*
2 to 3 tablespoons margarine (or more)*
Salt & pepper, to taste
1 1/2 teaspoon smoked paprika
1 1/2 teaspoon each dried bail, oregano, and parsley
1/2 to 1 cup shredded sharp cheddar cheese**
After scrubbing and cutting the potatoes, add to stockpot and add just enough water to cover the potatoes. Add smashed garlic, rosemary, and kosher salt; bring to boil and cook until potatoes are fork tender, stirring occasionally.
Drain potatoes into a large strainer in sink (don’t rinse). Place potatoes into a large mixing bowl, and add milk, sour cream, and butter. Roughly mash with a potato masher. Then add salt & pepper and the other herbs (paprika through parsley), stirring with a spoon; then fold in the shredded cheese. Add additional milk, sour cream, and/or margarine until potatoes reach the consistency that you want. Taste and add additional salt and pepper if needed.
Notes:
* Start out with suggested amounts of milk, sour cream, and margarine; add additional (a little bit at a time) if you’d like to make the consistency creamier.
** Use the amount of cheese that you prefer (kind of cheesy or really cheesy). Shredded cheddar cheese can be substituted with any other shredded cheese of your liking.
2 1/2 to 3 pounds unpeeled red potatoes, scrubbed & quartered
2 to 3 cloves garlic, smashed
1 teaspoon dried rosemary, crushed
1 teaspoon kosher salt
1/4 cup low-fat milk (or more)*
1/4 cup fat-free sour cream (or more)*
2 to 3 tablespoons margarine (or more)*
Salt & pepper, to taste
1 1/2 teaspoon smoked paprika
1 1/2 teaspoon each dried bail, oregano, and parsley
1/2 to 1 cup shredded sharp cheddar cheese**
After scrubbing and cutting the potatoes, add to stockpot and add just enough water to cover the potatoes. Add smashed garlic, rosemary, and kosher salt; bring to boil and cook until potatoes are fork tender, stirring occasionally.
Drain potatoes into a large strainer in sink (don’t rinse). Place potatoes into a large mixing bowl, and add milk, sour cream, and butter. Roughly mash with a potato masher. Then add salt & pepper and the other herbs (paprika through parsley), stirring with a spoon; then fold in the shredded cheese. Add additional milk, sour cream, and/or margarine until potatoes reach the consistency that you want. Taste and add additional salt and pepper if needed.
Notes:
* Start out with suggested amounts of milk, sour cream, and margarine; add additional (a little bit at a time) if you’d like to make the consistency creamier.
** Use the amount of cheese that you prefer (kind of cheesy or really cheesy). Shredded cheddar cheese can be substituted with any other shredded cheese of your liking.