Posted on July 26, 2014 by Anne Milneck | 0 comments
Simple and delicious, these smashed potatoes are quick supper side with major flavor. New potatoes are best when not overworked, so the whipping associated with traditional mashed potatoes is not used in this version. Finish these with Jalapeno Olive Oil for a burst of flavor and a bit of heat!
1 ½ lbs New Potatoes, scrubbed but unpeeled
4 cloves garlic, peeled, stem removed
2 tsp kosher salt
½ cup (approx.) Heavy cream or Half & Half
4 Tbl unsalted butter
½ cup sliced Green Onions
Salt & Pepper to taste
1-2 tsp Jalapeño Extra Virgin Olive Oil
Place the potatoes and garlic in a medium, heavy-bottomed saucepan and cover with cold water. Add the salt and bring to a boil. Boil until the potatoes can be easily pierced with a knife. Drain reserving 1 cup of the cooking liquid.
To the hot potatoes in the pan, add the butter. With a potato masher, mash the potatoes, garlic and butter in the pan. Add cooking liquid to help you along. You want to mash the potatoes but not overwork them to the point of turning them gummy. Hot liquid will help with this process. Add cream or half & half (if desired) to add creaminess. Stir in the green onions and allow the heat from the potatoes to soften them a bit. Taste and adjust with salt and pepper. Just before serving, drizzle with the Jalapeno Extra Virgin Olive Oil.
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