Saturday, July 10, 2010

Creamy, Red-Skinned Smashed Potatoes

Just a note that it's not too late to enter the Good Earth giveaway!

I'd also like to mention that I received a late-night delivery, courtesy of the Foodbuzz Tastemaker Program, and Nature's Pride, which included three bags of Nature's Pride Premium Harvest buns. I'm a picky bread eater and not a huge fan of prepackaged breads, but these were surprisingly soft and tasty. I couldn't eat three bags in three days, however, so I put some of the extra deli rolls to good use in a steak, tomato, and bacon panini.

With about 45 minutes to spare before supper the other night, the hubby asked me to throw together some garlicky mashed potatoes. I stared at him blankly, blinked, and said, "You mean like from a box?" He said, "No, REAL mashed potatoes."

I started laughing. I need at least two hours' notice to make real mashed potatoes. I peel potatoes at about a rate of one every 8 minutes. Sadly, I'm not joking. The hubby, on the other hand, is a speed demon with a paring knife. He actually peels potatoes faster than I can cut them. But he was busy with other food.

So, I took the lazy way out -- red-skinned smashed potatoes. No peeling required, lumps welcome. I based this recipe off a previous blog post, but I took a few shortcuts, and made some ingredient substitutions. They were a cinch. And the hubby said that aside from our chipotle-cheddar mashed potatoes, these were the best he'd ever had.

(I apologize for the lack of preparation photos. I sincerely thought these wouldn't turn out.)

Creamy, Red-Skinned Smashed Potatoes
Serves 6-8

1 head garlic
Olive oil, for drizzling
2 lbs. red potatoes, scrubbed and cut in large chunks
4 Tbsp. butter
3/4 c. half-and-half
2 Tbsp. cream cheese
Plenty of kosher salt and freshly ground black pepper, to taste

1. Preheat the oven to 425 degrees.

2. Slice off the top of the head of garlic and drizzle cut side with olive oil. Wrap in foil. Bake about 35 minutes. Let cool.

I skipped that last part. It hurt me hands, man.

3. Meanwhile, place potatoes in a large pot filled with water. Add salt and bring to a boil. Cook until fork tender and drain.

4. Remove the cloves of garlic and mash with a wooden spoon.

5. Smash the potatoes. Stir in mashed garlic, butter, half-and-half, and cream cheese, and continue smashing to the desired consistency. Season to taste with salt and pepper, and serve hot.


Cathy said...

I always opt to leave the skins on my potatoes for mashed :) Lazy....yep, but I also prefer the taste! On a side note...I can only peel potateoes quickly if using a paring knife. Hand me a vegetable peeler and I just can't do it.

Tami said...

Just hand me a fork! We like our smashed potatoes just like this. :)

Joanne said...

I never peel my potatoes...because I'm lazy. I just call them rustic and get on with it. These look fantastic!

Judy said...

Great recipe. Love red-skinned potatoes. You can make this lower fat by using LOL fat-free H&H and Neufchatel cheese.