Smashed Potatoes
(from APechaitis’s recipe box)
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.
Source: Cook's Country April 2007 (from RecipeThing user jerseyjenny)
Prep time: 20 minutes
Cook time: 60 minutes
Serves 4 people
Ingredients
- 2 pounds Red Bliss potatoes (about 2 inches in diameter), unpeeled and scrubbed
- Table salt
- 1 bay leaf
- 4 tablespoons unsalted butter , melted and warm
- 1/2 cup cream cheese (4 ounces), at room temperature
- Ground black pepper
- 3 tablespoons chopped fresh chives (optional)
Directions
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Place potatoes in large saucepan and cover with 1 inch cold water; add 1 teaspoon salt and bay leaf. Bring to boil over high heat, then reduce heat to medium-low and simmer gently until paring knife can be inserted into potatoes with no resistance, 35 to 45 minutes. Reserve 1/2 cup cooking water, then drain potatoes. Return potatoes to pot, discard bay, and allow potatoes to stand in pot, uncovered, until surfaces are dry, about 5 minutes.
-
While potatoes dry, whisk melted butter and softened cream cheese in medium bowl until smooth and fully incorporated. Add 1/4 cup of reserved cooking water, 1/2 teaspoon pepper, chives (if using), and 1/2 teaspoon salt. Using rubber spatula or back of wooden spoon, smash potatoes just enough to break skins. Fold in butter/cream cheese mixture until most of liquid has been absorbed and chunks of potatoes remain. Add more cooking water 1 tablespoon at a time as needed, until potatoes are slightly looser than desired (potatoes will thicken slightly with standing). Adjust seasonings with salt and pepper; serve immediately.