OK - first - sorry about the delay between posts, but, my Mom came up to visit someone who was terminally ill in the family, then they passed away, meanwhile, we got 20-something or more inches of snow (grr!), and to top it all off - I went into the hospital! YISH! My poor hubby. Anyways, I'm home, Mom is now home and I should be able to continue giving you some great recipes.
Garlic Smashed Potatoes
I know this is strange - but I'm really not one to measure when making potatoes, especially since I want leftovers - because if I'm going to the trouble to make "real" mashed potatoes, we're going to have them for a few meals. Remember, you can always make potato pancakes with the leftovers. So - I am giving approximate volumes here. Also, I cook the potatoes in my pressure cooker (no spill over, been there, done that, so not a fan) so it's kinda like - put them on and forget them until time to mash.
Grab about 6 - 10 medium to large potatoes - use a russet or round white potato or yukon gold, if you really want superb smashers. If the skins are thin on the round white ones, don't peel, just scrub well - makes them rustic smashed potatoes (and makes them healthier, since most of a potatoes nutrients are in the skin).
Peel and cut into about 1 1/2 inch chunks - not overly large, not too small. Place into your pressure cooker. Add 10 ounces of broth (vegetable or chicken). Toss in about a tablespoon or so of minced garlic. Add 1/4 teaspoon salt. Lock the lid in place and follow instructions for your machine to set it on high pressure, set the time for 20-22 minutes. Break out your hand mixer or the Kitchenaid (stand mixer) - your choice. Now, go take a break, unless you have other things to attend to in the kitchen.
Time's up, use the quick release method to release pressure. Cut 1 stick of butter into pats (slices) - you might not use it all, but that's OK. DO not drain the potatoes (you'll lose your garlic and flavor) - just dump everything into a mixing bowl or the bowl of your stand mixer. Lay butter pats as desired over the top in a single layer. Using your mixer, start whipping the potatoes. After whipping a bit, you can see the consistancy, if you want to add a bit of creaminess, add maybe 1/8-1/4 cup milk. Using a rubber spatula, scrape down the sides and continue whipping until potatoes are smooth (unless you like small chunks so people know you made "real" ones versus instant ones).
If the mixture seems too loose during this process, here's my secret - add in some instant potato flakes (yes, I'm serious). I usually add 1/4 cup flakes and whip them in - let sit a minute and then check my consistancy again since the flakes are not instantaneous (ha ha) - they have to absorb the moisture. Add more, in small amounts, as needed - whipping after each addition until you reach the consistancy you desire. Next, check your seasoning - taste them, they will need pepper (white or black) and maybe a teeny bit of salt - depending on whether your butter was salted or not (I only buy unsalted butter since I like to bake and never know when that will happen).
At this point, you have garlic smashed potatoes! Congratz - you can put back into the pressure cooker and use the keep warm setting if yours has one.
Variations:
Cheesy Garlic Smashers: After whipping, fold in 2 - 3 cups shredded cheese - Cheddar, Mexican blend, Colby/Monterrey Jack, PepperJack - the flavor is up to you.
Cheddar & Bacon: Skip the garlic (never thought I would tell someone that). After whipping, fold in some shredded mild cheddar cheese and precooked bacon that has been crumbled - about 5 slices or so. Can also substitute shredded swiss for the cheddar.
Loaded Potatoes: Skip the garlic. After whipping - fold in 1 1/2 cups shredded cheese, 5 -6 slices precooked crumbled bacon, 2 - 3 green onions, thinly sliced (save a few of the green tops), a few spoonfuls of sour cream. When serving, top each portion with a few of the green tops to make it look pretty. After all, we eat with our eyes first.
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