Smashed Potatoes

A really upscale restaurant here in town serves “smashed” potatoes.  Not mashed.  Hmmm.  Come to find out, they’ve figured out a way that they don’t have to pay their staff to peel potatoes!  lol  Basically, they just cook red potatoes and mash them with the peels still on them.  Actually, it’s healthier for you to eat the peels, so, I suppose that could be their goal.

Since I love labor-saving things and healthy food, I decided to try it at home.  I scrubbed red potatoes and chunked them up, boiled them, and mashed them with non-dairy milk.  They aren’t “pretty” potatoes, but they taste good.

Smashed Potatoes

  • Scrubbed red potatoes, cut into chunks
  • non-dairy milk
  • salt to taste
  • non-dairy “butter,” if desired

Boil potatoes until very soft ~ you want them to break apart when you pierce them with a knife or fork.  Drain and mash with non-dairy milk (please make sure it’s not vanilla or coconut flavors!), adding “butter” if desired.

If you add enough non-dairy milk to them so that they are plenty moist, you may put them in a covered casserole dish to be reheated the next day for 30-45 minutes at 375°.  (Just don’t have car trouble so they are left in the oven extra long…or they come out not quite as moist as you had hoped…like the picture above.)