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Smashed Potatoes Recipe

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This recipe for Smashed Potatoes, by , is from Cooking With The POLK Girls, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Marlene "Gail" Polk-Pearson
Added: Monday, October 13, 2008


2 lb. Red Potatoes (about 2 inches in diameter), unpeeled and scrubbed
1-1/2 tsp. Salt, divided
1 Bay leaf
4 Tbsp. Butter, melted and warm
4 oz. Cream Cheese, softened
1/2 tsp. ground Black Pepper
3 Tbsp. chopped fresh Chives, optional

Place potatoes in a large saucepan and cover with 1-inch cold water; add 1 tsp. salt and bay leaf. Bring to boil over high heat, then reduce heat to medium-low and simmer gently until paring knife can be inserted into potatoes with no resistance, ~35 to 45 minutes.
Reserve 1/2 C. cooking water, then drain potatoes. Return potatoes to pot, discard bay leaf, and allow potatoes to stand in pot, uncovered, until surfaces are dry, about 5 minutes.
While potatoes dry, whisk melted butter and softened cream cheese in a medium bowl until smooth and fully incorporated. Add 1/4 C. of reserved cooking water, pepper, chives and 1/2 tsp. salt.
Using a rubber spatula (or the back of a wooden spoon), smash potatoes just enough to break skins. Fold in butter and cream cheese mixture until most of liquid has been absorbed and chunks of potatoes remain.
Add more cooking water 1 Tbsp. at a time as needed, until potatoes are slightly looser than desired (potatoes will thicken slightly with standing).
Adjust seasonings with salt and pepper; serve immediately.




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