Smashed Potatoes

Published November 1, 2004.

Why this recipe works:

For our smashed potato recipe, we were after chunks of potato bound by a rich, creamy puree. Red Bliss potatoes were the best choice for smashing since their compact structure held up well under pressure. Wanting a tangy yet creamy substance that would bind the potatoes in terms of both flavor… read more

For our smashed potato recipe, we were after chunks of potato bound by a rich, creamy puree. Red Bliss potatoes were the best choice for smashing since their compact structure held up well under pressure. Wanting a tangy yet creamy substance that would bind the potatoes in terms of both flavor and texture, we combined 1/2 cup of cream cheese with 4 tablespoons of melted butter and some reserved potato cooking water; we added the mixture to the quickly drying smash, bringing it to a unified and creamy consistency.

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Serves 4 to 6

White potatoes can be used instead of Red Bliss, but their skins lack the rosy color of Red Bliss skins. Try to get potatoes of equal size; if that's not possible, test the larger potatoes for doneness. If only larger potatoes are available, increase the cooking time by about 10 minutes. Check for doneness with a paring knife.

Ingredients

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