EASY SMASHED POTATO RECIPE

Yield: 2-4 servings

If you are looking for the perfect side dish that pairs perfectly with chicken, beef, or pork, then you have to give this easy mashed potato a try. Incredibly easy to whip up and ready in a snap!

INGREDIENTS

2 tbsp (30 ml) melted butter

1 tbsp (15 ml) olive oil

16 ounces (450 grams) of red baby potatoes

1 garlic clove, minced

1 tsp (5 ml) freshly grated Parmesan cheese

salt and pepper to taste

a sprinkle of fleur de sel sea salt, optional

1 tbsp (15 ml) fresh parsley, chopped

HOW TO MAKE EASY SMASHED POTATO

Step 1: Prepare the oven. Preheat it to 425 degrees F or 218 degrees C.

Step 2: In the meantime, boil the potatoes until fork-tender. Drain when done and pat the potatoes dry.

Step 3: On a rimmed lined cookie sheet, place the potatoes, gently pressing each one down using a potato masher. Over the mashed potatoes, drizzle the olive oil, and season with salt and pepper. Place in the preheated oven and roast for about 20 minutes.

Step 4: While the potatoes are roasting, mix the melted butter with the minced garlic clove in a small bowl. Set aside.

Step 5: Pull the tray out of the oven once the potatoes are done roasting. Then, brush each potato with the melted butter mixture using a pastry brush. Return to the oven and resume roasting the potatoes for additional 5 minutes.

Step 6: Once done, transfer the potatoes to a shallow bowl using a spatula and sprinkle them with fleur de sel sea salt. Garnish with some chopped parsley and freshly grated Parmesan cheese. Enjoy!

NOTES:

For this recipe, red potatoes or Yukon golds are the best potato varieties to use because of their waxed texture. I suggest staying away from starchy potatoes such as russets as they easily fall apart.

To guarantee crisp potatoes, make sure to pat them very dry before roasting.

To smash the potatoes, you can also use a meat mallet.

I suggest keeping the potatoes warm in a 200 degrees F oven before serving but do not go over thirty minutes. This guarantees better results.

NUTRITION FACTS: