Smashed Potatoes Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 5 lbs. white potatoes
plenty of milk (2 or 3 cups, you decide)
butter or Smart Balance (1 stick at least of the butter or 3/4 cup of the Smart Balance)
salt and pepper to taste
plenty of Locatelli cheese (at least 1 cup grated)
Italian seasoned bread crumbs
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Directions: |
Directions:Boil the potatoes first with the skins removed. Mash them with a ricer. The less globs you have means the smoother texture. Start to add the milk. We use skim normally and the potatoes still taste excellent. Salt and pepper to your taste. When adding the cheese, be careful because the cheese is pretty salty. You do not want to make the potatoes too salty. You can mix everything together again at this point with a mixer. It comes out fluffier. You can also add more milk at the end if needed. Grease a casserole dish and put Italian seasoned bread crumbs on the bottom and sides of the dish where you have already greased. Pour in the potatoes and throw some more bread crumbs lightly on top. Bake at 350º for 25 - 30 minutes or until you have a toasty coating on top. |
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Personal
Notes: |
Personal
Notes: Gloria Ronga writes: Aunt Eve Rapini made them this way and she dubbed them "Smashed Potatoes". I am sure she added gobs and gobs of butter and cheese to the mixture. When they were of the consistency that she wanted, she popped them in the oven. They puff up a bit which is real similar to a quiche but not as high. They are really fluffy and so good! They can be a meal in themselves.
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