Best Best Ever Smashed Potatoes Recipes

BEST-EVER SMASHED POTATOES image

Provided by Ellen Bales

Time 1h

Number Of Ingredients 8

2 Tbsp unsalted butter
1 large yellow onion, peeled, quartered, thinly sliced
2 lb small red potatoes, unpeeled
3/4 c fat-free chicken broth
2 Tbsp dijon mustard
1/2 tsp salt
1/2 tsp black pepper
4 slice bacon, cooked and crumbled

Steps:

1. In a large skillet, over medium heat, melt the butter and add the onions. Reduce heat to very low, cook, stirring often until the onions are golden and soft, about 45 minutes. Reduce heat even more if the onions start to turn brown.
2. Bring 2 inches of water to a boil in a large pot. Place the potatoes into the boiling water, reduce heat and cook until tender, about 25 minutes. Drain.
3. Transfer the potatoes to a large bowl; add the contents of the skillet, and also add the broth, mustard, salt and pepper.
4. With an electric mixer, beat at medium speed until fairly smooth but not too creamy. Stir in the crumbled bacon and serve immediately.

Best Ever Salted Herb Smashed Potatoes image

Number Of Ingredients 7

Steps:

In a large stock pot filled halfway with water, bring to boil and liberally salt water. Add red potatoes, and boil for 15 minutes, or until they are fork tender. Strain; set aside.
Preheat oven to 450 degrees F. Using a baking sheet, drizzle some olive oil onto the sheet, and spread around using hand (or paper towel). Line your potatoes up 4 to a row, 3 across, making sure they aren't too close to each other. Using a potato masher or strong fork, press down in the center to smash your potato; repeat for all potatoes.
Drizzle olive oil over the tops of the potatoes, then brush around the entire potato (I used a basting brush). Sprinkle kosher salt, pepper, and all herbs over the tops of the potatoes. Place into oven and bake for 20 minutes, or until browned on the top.