I’m not sure if I would call these smashed potatoes or mashed potatoes. Usually when you think of mashed potatoes you think of that super smooth creamy dish that your mom always made at Thanksgiving. And usually smashed potatoes are just quickly smashed with a fork and flavor incorporated into it. I guess in our home, potatoes as comfort food are a bit of a blend between the two. So I’m calling them (s)mashed, cause this recipe is really a little bit of both.
I use red (or new) potatoes. They are just my favorite potato, something about their texture I just love compared to your standard Idaho potato. Not really sure why. I also leave the skin on – it makes the dish prettier because of the red color, and skins have a lot of fiber, which helps with efficiently processing all the carbs that typically give potatoes a bad rap. Besides, peeling potatoes is tedious and not fun. So I see only good things (well assuming that you get organic ones that aren’t riddled with pesticides) by leaving the skins on.
We don’t really eat a whole lot of potato dishes in our home, which I’m sure you’d consider quite odd given that potatoes are cheap and naturally gluten free. Maybe I just haven’t figured out how to be that creative with the food. I’m great at comfort food dishes with them – these (s)mashed potatoes, au gratin, in various soups, and shepherd’s pie (gnocchi would be in this list too if I ever got gf potato gnocchi to work out, but until then, any gnocchi I make is all for me alone – ha maybe I’ve avoided getting it to work so I don’t have to share with my husband!). And I use potato starch/flour in a fair bit of gluten free cooking. But other than that, we really don’t cook potatoes much. It is also kind of hard to find organic potatoes (while not on the dirty dozen list, they are #15). One thing I know I would like to try is a gf version of potato bread. I’d like to find more uses for them, so if you have any creative ideas please let me know
But I’m rambling. Here is my classic (well it will be a classic in 20 years once we have kids and they grow up thinking of this as the best way to have potatoes, haha) recipe for (s)mashed potatoes:
2-3 lbs new potatoes, washed and quartered
3 tbs butter
1/4 cup chives, chopped (fairly small but not minced, like in the pic)
2 cloves garlic, minced
about 3/4 cup (give or take, I never really measure) milk
salt & pepper to taste
1. Boil your potatoes in a bit pot until they are done (I check with a fork – if the fork easily goes through the center, they are done). Then drain out the water.
2. Add in the butter chives and garlic, and 1/2 cup of milk. Use a wooden spoon to incorporate a bit.
3. Then use a hand mixer to beat the potatoes. Gradually add in more milk while beating until it becomes the desired consistency (about 2/3 of the way to becoming “mashed” potatoes).
4. Add in salt & pepper to taste, and serve.
Did you notice my bright and fun place mats? They were part of a wedding gift from some of my husband’s family, I love how cheerful they are!