Smashed Red Potato

Discard rosemary sprigs and smashed. Bring water and salt to a boil add potatoes and cook until fork tender about 20 minutes.

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Reduce to medium and simmer until potatoes are tender when pierced with a fork 10 to 15 minutes.

Smashed red potato. Ingredients 8 medium red potatoes quartered 3 garlic cloves peeled 2 tablespoons butter 12 cup fat-free milk warmed 12 teaspoon salt 14 cup grated Parmesan cheese. Bake smashed red potatoes for 14 minutes. Preheat oven to 425F.

Drain potatoes and place on a cookie sheet that has been brushed. Toss the cooked potatoes with the browned butter on a rimmed baking sheet and smash the potatoes with a fork bottom of a cup or potato masher. Place some oil and butter over the cooking surface and place the potatoes on leaving about 2 inches.

Most of us are used to peeled potatoes so this can be a unique way of enjoying mashed potatoes. Seasoning Mix 1 teaspoons Kosher salt 1 teaspoons rosemary ¾ teaspoons oregano ¾ teaspoons thyme ¾ teaspoons sage 18 teaspoon pepper 18 teaspoons. Lightly salty and rich with olive oil butter and garlic youll want.

Using a potato masher or strong fork press down in the center to smash your potato. Use the pastry brush to brush the remaining olive oil onto each potato Sprinkle each smashed potato with seasoning mix amount will be as desired yet I was generous in the sprinkling Bake for 15-20 minutes. Remember that timing in an oven largely depends on your oven - additionally gas ovens tend to run a bit hotter so you may want to check potatoes.

Drizzle olive oil over the tops of the potatoes then brush around the entire. Bring to a boil over high. This is the perfect recipe for a side dish and it goes so well with a number of main dishes.

Mashed Red Potatoes are delicious enough to serve as a holiday side dish but easy enough to make on a busy weeknight. Red skin mashed potatoes are so delicious. Place potatoes rosemary sprigs smashed garlic 14 cup of the salt and water to cover in a 3-quart saucepan.

Repeat for all potatoes. Step 3 Blend potatoes with an electric hand mixer in the large bowl until mashed. Bake until the potatoes 15 minutes flip.

Once the potatoes are dry preheat your griddle to medium to medium-low heat. Slowly pour 34 the cream-butter mixture into blended potatoes. Preheat oven to 450 degrees F.

Mix half-and-half and butter in a small saucepan over medium-low heat until heated through and butter is melted 5 to 10 minutes.

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