Cheesy Smashed Red Potatoes
Have I told you all yet that my husband HATES potatoes? I mean really, he is a walking garbage can and will eat practically anything…unless it’s a potato! French fries are ok, and he’ll do sweet potatoes, but anything else is simply out of the question. It doesn’t matter how much yumminess I add to it with cheese or butter or cream – bacon or sour cream – baked, mashed, smashed, or double baked. He just doesn’t like them.
I think I’ve found a way to make it work!
Red potatoes. Red potatoes are the key. They are creamier and somehow more appealing than the standard brown Russets. Their price is nearly identical to the Russet (as opposed to say, Fingerling Potatoes), and they are easily found year round where I live.
I’ve also decided that people who don’t own potato mashers, frantically Google “smashed potatoes” while cooking in order to find something that will work for them. During one of these searches I stumbled onto a site called The Very Best Baking that highlighted a recipe for some Creamy Smashed Potatoes and it has since become our go-to dish!
Cheesy Smashed Red PotatoesIngredients:
6 or 7 medium sized Red Potatoes
1 cup Evaporated Milk
2 TBSP Butter
3/4 cup grated Parmesan Cheese
Salt/Pepper to taste
1. Wash and quarter your potatoes and place into a small pot with enough water in it to cover the potatoes. Boil 15-20 minutes until they are cooked through and tender.
2. Drain the water and return the potatoes to the same pot. Smash up the potato quarters with the back side of a fork and then add the evaporated milk and butter. Continue smashing and mixing until evenly mixed and creamy.
3. Stir in the Parmesan Cheese and add salt/pepper to taste.