Where do I begin? The cream? The hint of harmony between the garlic and rosemary? Or how about to wonderful texture that Smashing potatoes brings to the table?
This is one of my favorite ways to make “mashed” potatoes, especially for special occasions. Now, if it’s just a burger and mash kind of night then I’ll keep it a little simpler, but this is still the basic recipe, just omit the garlic and rosemary if you wish!
If you’re looking for something to WOW guests or spice up your “same old-same old” mashed potatoes, then this dish is for you.
Personally, I’ll be whipping this dish up and serving it alongside some Turkey and dressing (stuffing) this Thanksgiving. I can’t wait to have all of my husband’s family over for Thanksgiving. This is the first time that I’ve cooked when they’ve all come over to the house, so I’m a bit nervous!
Now, when you’re boiling your potatoes, be sure to rinse them after you peel them otherwise it’s pretty pointless unless you’re going to be eating the skins. Also, make sure your pot is large enough to cover them with at least an inch or two of water. The goal is for the potatoes to “roll” as they boil and if there’s no room, then they won’t roll and thus they will not cook evenly. Along those same lines, start boiling the potatoes in cold water, do not dump them into pre-boiling water, this will cause the outside to cook faster than the inside of the potatoes. I leave about 1/4 cup of the starchy potato water to mix into the Smashed Potatoes because it holds so much of the flavor in that broth.
*Side Note* This potato “broth” is also great when mixed into a gravy. It adds great flavor and naturally thickens it up a little bit.
Keep watching the blog this week as I’ll be posting my Full Thanksgiving Menu!
Without further ado, here is the recipe. Now, go SMASH some potatoes!