Smashed potatoes are very similar to mashed potatoes, however they are a bit more chunky and the skins are left on. In fact, mashed potatoes are whipped, where as smashed potatoes are well, smashed with a potato masher. Although you still add margarine and milk, these potatoes are chunky and rustic. Here I used blue potatoes and Yukon gold potatoes.
I like to make them this way because it takes me less time and I don’t have to get out the beaters. I boil them, add some margarine, milk, salt and pepper, then smash away. As a result, you get awesome chunky potatoes full of antioxidants!
Blue or purple potatoes get their color from the anthocyanin pigments in both the skin and flesh. The pigment colors orange, red, violet and blue. Anthocyanins are known to have potent antioxidant and anti-inflammatory activity. They have been studied for there numerous health benefits. To learn click on the word in blue.
INGREDIENTS FOR SMASHED POTATOES
- 5-6 medium Yukon gold potatoes
- 5-6 Blue potatoes
- 3-4 tablespoons margarine
- 1/4 cup almond milk (add more if needed)
- salt to taste
- pepper to taste
Making these chunky potatoes is a breeze.
Cut the potatoes, put them in the pot, then cover with cold water and add a good pinch of salt. Bring the potatoes to a boil and then cook for about 10 minutes or until tender. Drain the potatoes immediately and return them to the pot.
Add the margarine, milk, salt and pepper to the pot, then begin smashing the potatoes with a masher. Taste the potatoes to see if you need to add anything else.
We paired our smashed potatoes with a horseradish crusted salmon.
If you want to make your smashed potatoes a little bit more special you could add some roasted garlic or shredded cheese.
Consequently, this is just one of numerous ways that you can enjoy potatoes. There are about 100 different varieties of potatoes and an unbelievable amount of ways to make them.
REALTED POST