Simple and delicious, these rustic smashed potatoes make use of small, red-skinned potatoes – aka “new potatoes.” We finish them off with a drizzle of Jalapeno Olive Oil for a burst of flavor and a bit of heat! Serve them alongside our Slow Cooker Short Ribs or Instant Pot Brisket with Citrusy Slaw. A quick supper side with major flavor and ultimate comfort!
Time: 30 min
Serves 4-6Rating
/rating_off.png "1 Star")
Loading...| 1 ½ lbs New Potatoes, scrubbed and unpeeled | |
| 4 cloves garlic, peeled | |
| 1 Tbl salt | |
| ½ cup heavy cream | |
| 4 Tbl unsalted butter | |
| 2 scallions, sliced | |
| Salt & Pepper to taste | |
| Jalapeño Extra Virgin Olive Oil |
| 1. | Quarter the potatoes. Place the potatoes and garlic in a medium, heavy-bottomed saucepan and cover with cold water. Add the salt and bring to a boil. Boil until the potatoes can be easily pierced with a knife. Drain, reserving 1 cup of the cooking liquid. |
| 2. | Add the butter and cream to the hot drained potatoes in the pot. With a potato masher, mash the potatoes, garlic and butter in the pan. Add cooking liquid to help you along. Mash the potatoes, leaving some of the potatoes partially in tact. Take care not overwork them, as they'll turn gummy. Splashes of the hot liquid will help with this process. |
| 3. | Add in the green onions and combine. Taste and adjust with salt and pepper. Before serving, stir the pot of potatoes to create dimples and valleys, then drizzle in the Jalapeno Extra Virgin Olive Oil to collect in the recesses. |
Leave a Reply