"As a child my family's menu consisted of two choices: take it or leave it."--Buddy Hackett

Smashed Potatoes Ole Recipe

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This recipe for Smashed Potatoes Ole, by , is from DARRINGTON DISHES, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Melissa Everett
Added: Friday, November 16, 2007


1 cup fresh or frozen corn kernels
2-4 medium jalapeņo peppers,
3 medium yellow potatoes (1
halved, seeded, and sliced*
pound), peeled and cut up
1/4 cup butter
3 medium red potatoes (1 pound),
1/4 cup sour cream
peeled and cut up
1 cup shredded sharp cheddar
3 medium carrots, peeled and sliced
4 cloves garlic, minced
salt and pepper

In a large saucepan, cook corn, potatoes, carrots, garlic, and jalapeņos, covered in boiling water for 15-20 minutes or until vegetables are tender. Drain water. Add butter to vegetables and coarsely mash with a potato masher. Stir in sour cream and 3/4 cup of the cheese. Season to taste with salt and pepper and top with remaining cheese.

*You may want to wear disposable gloves when working with the jalapeņos. After boiling, peppers retain their great flavor but lose most of the heat.

Personal Notes:
Personal Notes:
This will pair well with any Southwestern meat dish.




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