Beth's Smashed Potato and Mashed Potato Recipes
83.8 هزار بار بازدید -
7 سال پیش
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Learn how to make my
Learn how to make my Smashed Potato and Mashed potatoes recipes. Two great side dishes for dinner or lunch any time of the week!
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VISIT MY WEBSITE FOR PRINTABLE RECIPES: http://bit.ly/EWBWebsite
PRODUCTS FREQUENTLY USED IN MY VIDEOS!
These links go to Amazon where I am compensated on products sold at no cost to the consumer
Rosle Garlic Press http://bit.ly/EWBGarlicPressYT
Citrus Zester http://bit.ly/EWBZesterYT
Lodge Cast-Iron Skillet http://bit.ly/EWBCastIronYT
Small Glass Prep Bowls http://bit.ly/EWBPrepBowls
John Boos Cutting Boards http://bit.ly/EWBBoardYT
KitchenAid Mixer http://bit.ly/EWBMixerYT
Cuisinart Food Processor http://bit.ly/EWBFoodProcessorYT
Vitamix Blender http://bit.ly/EWBVitaMixYT
All-Clad Pots and Pans http://bit.ly/EWBPotsYT
Le Creuset 5 qt Dutch Oven http://bit.ly/EWBDutchYT
All Clad Grill Panhttp://bit.ly/EWBGrillYT
Pyrex Measuring Cups http://bit.ly/EWBPyrexYT
All Clad Waffle Iron http://bit.ly/EWBWaffleYT
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BETH’S SMASHED POTATOES AND MASHED POTATOE RECIPES
Serves 2-3 (For Printable Versions of these Recipes visit my blog http://bit.ly/EWBPotatoRecipes)
FOR SMASHED POTATOES
INGREDIENTS:
16 oz (450 g) red baby potatoes
1 tbsp (15 ml) olive oil
salt and pepper to taste
2 tbsp (30 ml) melted butter
1 garlic clove, minced
1 tbsp (15 ml) fresh parsley, chopped
1 tsp (5 ml) freshly grated parmesan cheese
a sprinkle of fleur de sel sea salt, optional
METHOD:
Preheat oven to 425F (218C)
Boil potatoes until soft and tender. Drain and pat dry.
Place potatoes on a rimmed lined cookie sheet and press each one down, gently, with a potato masher. It’s OK if they crumble a bit a fall apart, just bring the crumbs together to form a cohesive disk, they will come together once roasted.
Drizzle olive oil over smashed potatoes and season with salt and pepper. Roast for 20 mins.
Meanwhile in a small bowl whisk melted butter with minced garlic clove. Set aside.
After potatoes have roasted for 20 minutes, pull the tray out and with a pastry brush, gently brush each potato with the melted butter mixture and place the tray back in the oven for 5 more minutes.
Then remove potatoes with a spatula and place in a shallow bowl. Sprinkle with some fleur de sel sea salt. Add the chopped parsley and freshly grated parmesan cheese.
SOUR CREAM & CHIVE MASHED POTATOES
Serves 2-3
INGREDIENTS:
16 oz (450 g) red baby potatoes, scrubbed clean. Skins on
5 tbsp (75 g) of unsalted butter, separated
¼ cup (60 ml) of sour cream
¼ cup (60 ml) of milk
½ tsp (2.5 ml) salt
freshly cracked pepper to taste
1 tbsp (15 ml) fresh chives, minced
METHOD:
Boil potatoes, with skins on, until tender.
Transfer to the bowl of an electric mixer. Add 4 tbsp (60 ml) of butter and beat until potatoes are mashed and butter is melted. NOTE: DO NOT OVERBEAT OR YOUR POTATOES WILL BE GLUEY! EASY DOES IT! If your potatoes are too cool to get the butter to melt, use 4 tbsp (60 ml) melted butter instead.
Add sour cream and milk and beat just until combined.
Add salt, pepper and chives. Beat to combine
Transfer to a serving bowl and with a spatula create a divot. In the divot place remaining 1 tbsp (15 ml) of butter and garnish with freshly cracked pepper and 2 long chives in a slender “X” pattern.
ABOUT THIS CHANNEL
Hi! I'm Beth Le Manach and I believe food tastes better when shared. Subscribe to my cooking channel, Entertaining with Beth, to learn holiday recipes, party planning tips and easy recipes for weeknight meals! New recipe videos post every Saturday! SUBSCRIBE HERE! http://bit.ly/BethsEntertaining.
SUBSCRIBE for more great recipes! http://bit.ly/BethsEntertaining
SUBSCRIBE to my gardening channel! http://bit.ly/InBethsGarden
VISIT MY WEBSITE FOR PRINTABLE RECIPES: http://bit.ly/EWBWebsite
PRODUCTS FREQUENTLY USED IN MY VIDEOS!
These links go to Amazon where I am compensated on products sold at no cost to the consumer
Rosle Garlic Press http://bit.ly/EWBGarlicPressYT
Citrus Zester http://bit.ly/EWBZesterYT
Lodge Cast-Iron Skillet http://bit.ly/EWBCastIronYT
Small Glass Prep Bowls http://bit.ly/EWBPrepBowls
John Boos Cutting Boards http://bit.ly/EWBBoardYT
KitchenAid Mixer http://bit.ly/EWBMixerYT
Cuisinart Food Processor http://bit.ly/EWBFoodProcessorYT
Vitamix Blender http://bit.ly/EWBVitaMixYT
All-Clad Pots and Pans http://bit.ly/EWBPotsYT
Le Creuset 5 qt Dutch Oven http://bit.ly/EWBDutchYT
All Clad Grill Panhttp://bit.ly/EWBGrillYT
Pyrex Measuring Cups http://bit.ly/EWBPyrexYT
All Clad Waffle Iron http://bit.ly/EWBWaffleYT
SHOP MY FAVORITE KITCHEN PRODUCTS IN MY AMAZON SHOP! http://amzn.to/2jaXw5n (These links go to amazon where I am an affiliate partner)
SIGN UP FOR MY NEWSLETTER! http://bit.ly/2tktWg8
BETH’S SMASHED POTATOES AND MASHED POTATOE RECIPES
Serves 2-3 (For Printable Versions of these Recipes visit my blog http://bit.ly/EWBPotatoRecipes)
FOR SMASHED POTATOES
INGREDIENTS:
16 oz (450 g) red baby potatoes
1 tbsp (15 ml) olive oil
salt and pepper to taste
2 tbsp (30 ml) melted butter
1 garlic clove, minced
1 tbsp (15 ml) fresh parsley, chopped
1 tsp (5 ml) freshly grated parmesan cheese
a sprinkle of fleur de sel sea salt, optional
METHOD:
Preheat oven to 425F (218C)
Boil potatoes until soft and tender. Drain and pat dry.
Place potatoes on a rimmed lined cookie sheet and press each one down, gently, with a potato masher. It’s OK if they crumble a bit a fall apart, just bring the crumbs together to form a cohesive disk, they will come together once roasted.
Drizzle olive oil over smashed potatoes and season with salt and pepper. Roast for 20 mins.
Meanwhile in a small bowl whisk melted butter with minced garlic clove. Set aside.
After potatoes have roasted for 20 minutes, pull the tray out and with a pastry brush, gently brush each potato with the melted butter mixture and place the tray back in the oven for 5 more minutes.
Then remove potatoes with a spatula and place in a shallow bowl. Sprinkle with some fleur de sel sea salt. Add the chopped parsley and freshly grated parmesan cheese.
SOUR CREAM & CHIVE MASHED POTATOES
Serves 2-3
INGREDIENTS:
16 oz (450 g) red baby potatoes, scrubbed clean. Skins on
5 tbsp (75 g) of unsalted butter, separated
¼ cup (60 ml) of sour cream
¼ cup (60 ml) of milk
½ tsp (2.5 ml) salt
freshly cracked pepper to taste
1 tbsp (15 ml) fresh chives, minced
METHOD:
Boil potatoes, with skins on, until tender.
Transfer to the bowl of an electric mixer. Add 4 tbsp (60 ml) of butter and beat until potatoes are mashed and butter is melted. NOTE: DO NOT OVERBEAT OR YOUR POTATOES WILL BE GLUEY! EASY DOES IT! If your potatoes are too cool to get the butter to melt, use 4 tbsp (60 ml) melted butter instead.
Add sour cream and milk and beat just until combined.
Add salt, pepper and chives. Beat to combine
Transfer to a serving bowl and with a spatula create a divot. In the divot place remaining 1 tbsp (15 ml) of butter and garnish with freshly cracked pepper and 2 long chives in a slender “X” pattern.
ABOUT THIS CHANNEL
Hi! I'm Beth Le Manach and I believe food tastes better when shared. Subscribe to my cooking channel, Entertaining with Beth, to learn holiday recipes, party planning tips and easy recipes for weeknight meals! New recipe videos post every Saturday! SUBSCRIBE HERE! http://bit.ly/BethsEntertaining.
7 سال پیش
در تاریخ 1396/11/06 منتشر شده
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