"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

Midwest Smashed New Potatoes Recipe

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This recipe for Midwest Smashed New Potatoes, by , is from The Taste of Inacom, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Linda Ricco
Added: Sunday, September 14, 2008

Category:
Category:

Ingredients:  
Ingredients:  
16-20 red-skinned new potatoes, scrubbed and halved
Salt
cup milk
2/3 cup sour cream
4 Tbsp. lightly salted butter, at room temperature
Pinch of freshly grated nutmeg
Freshly ground black pepper
3-4 oz. havarti cheese, grated

Directions:
Directions:
Put the potatoes in a large pan, cover with cold water and season with salt. Bring to a boil over high heat, lower the heat to simmer and cook the potatoes for about 15 20 minutes, until tender. Drain the potatoes and return them to the pan.

Set the pan over medium-high heat for about 2 minutes, shaking the pan occasionally, to dry the potatoes. Add the milk, sour cream and butter. With a fork or potato masher, gently blend the ingredients, leaving lots of potato chunks. Season to taste with the nutmeg, salt and pepper. Stir in the grated cheese and serve.

 

 

 

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