Smooshed Potatoes
By salizler
Ingredients
- Red potatoes, yellow potatoes, or other smaller-ish variety
- Sea salt & freshly ground black pepper (yes, this matters)
- High-quality olive oil
- A tad bit of butter for flavor on each potato, if desired
Details
Level of difficulty Average
Cost Average budget
Preparation
Step 1
Add as many whole potatoes as you need to a pot of salted water. Bring to a boil, cover, and simmer/steam the potatoes until they are fork-tender. At this stage, you can remove the potatoes and keep them hanging around until you need them – OR – you can proceed on…
Step 2
Generously (generously, I say!) oil a baking sheet with your olive oil. Just dump a quarter-cup or so on there and smear it around with your fingers. This will keep the potatoes from sticking.
Step 3
Arrange the whole potatoes on the baking sheet.Then, using a potato masher or the bottom of a glass, gently ‘smoosh’ the potatoes. Not so much that it breaks the bottom skin and crumbles the potato, but just enough that is smooshes all that potato-y goodness out.
Step 4
After that potatoes are properly smooshed, drizzle a bit of olive oil over each potato (butter works, too). Then, salt and pepper them generously.
Step 5
After the potatoes are smooshed, oiled, salted, and peppered, place them in a 350 degree oven for about 30 minutes, or until nice and golden.
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Chef Tips and Tricks
Combine summer zucchini with leftover mashed potatoes for a delicious, savory treat!
INGREDIENTS
- 5 Potatoes
- 1.5 Cup shredded zucchini
- 3/4 Cup shredded cheese
- 3/ Cup milk
- 1/3 Cup coriander, chopped
- 1/3 Cup basil, chopped
- Parmesan, to sprinkle
- Salt and pepper, to season
METHOD
- Chop the potatoes in half, boil until very tender and drain.
- In a bowl, combine the potatoes and zucchini. Add the grated cheese, milk, coriander, basil, salt and pepper, and mix thoroughly.
- On a baking tray, spoon out the zucchini-potato mixture and form into balls.
- Sprinkle with Parmesan and grated cheese, and bake at 350°F for 15 minutes.
- When golden, remove from oven... and enjoy!
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