Smashed Idaho Potatoes
Smashed Idaho Potatoes
- SERVES
- 9
- PREP
- 10 Min
- COOK TIME
- 20 Min
Creamy, garlicky smashed Idaho potatoes and the welcome addition of parsnips make for a holiday worthy side that's easy enough to prepare and enjoy on a weeknight, too.
What You'll Need
- 2 1/2 pounds Idaho potatoes, well scrubbed
- 1/2 pound parsnips
- 6 garlic cloves, peeled
- 1 tablespoon coarse salt
- 1 cup warmed low-fat milk
- Salt and pepper to taste
- 1 cup cooked, chopped spinach (optional)
- Herbs for garnish
What to Do
- Cut potatoes in four lengthwise and in four crosswise. Peel the parsnips and core (if necessary). Dice parsnips.
- In a large pot, add potatoes, parsnips, garlic, and coarse salt and fill with water to cover. Bring to a boil, reduce heat to medium, and cook 10 minutes, covered, or until potatoes are fork-tender.
- Drain potato mixture then return to the pot. Reduce heat to medium-low; hold the pot with oven mitts and shake roughly while on the heat for 2 minutes, to dry the potatoes.
- Remove from heat; mash with a potato masher, gradually adding warm milk. Keep smashing until mixture is at an even consistency. Add salt and pepper to taste. Mix in spinach, if desired.
- Garnish with herbs, if desired, such as chopped parsley, oregano, thyme, chives, or scallions.
Notes
For richer smashed potatoes, substitute light or heavy cream for the low-fat milk.
Here's an optional way to prepare this:
- Boil 1/2 pound peeled, cored, diced parsnips with 6 peeled garlic cloves for 8 minutes, or until tender. Puree in a food processor.
- Prepare dehydrated Idaho potato flakes to serve 10 and add in parnsip and garlic mixture. Adjust seasoning and garnish as desired.
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