This Thanksgiving was about making different versions of the things we made last year. So instead of mashed potatoes, we made (S)mashed Potatoes. They’re as delicious and even easier to make than the standard mashed version.
Prep: 5 minutes | Cook: 45 minutes | Serves: 6-8
- 6-8 small roasting potatoes (make one potato per guest, or more for extras)
- 2 tbsp. olive oil (use more if making more potatoes)
- sea salt (to taste)
- ground black pepper (to taste)
Feel free to add a tablespoon of additional herbs, minced garlic or onion powder to suit your tastes (optional).
- Pre-heat the oven to 350ºF. While the oven warms, proceed with the next steps.
- Wash the potatoes under cold water, giving them a scrub with a vegetable brush if needed. Do not peel them!
- Put the unpeeled potatoes in a medium size pot and add enough water to cover the potatoes.
- Boil potatoes on high heat about 10-15 minutes until they’re soft enough to penetrate with a fork, but not fully cooked.
- While the potatoes boil, prepare a baking sheet with tin-foil lightly brushed with olive oil.
- When the potatoes have softened, drained the water from the pot and run the potatoes under cold water for a moment to cool them off.
- One at a time, remove the potatoes from the pot and, placing them a few inches apart on the baking sheet, gently “smash” them using a spatula by placing the spatula on top and pressing down with your hand. You want to smash the potatoes until they’re about 3/4-inch thick. The skin will burst, that’s ok.
- Drizzle the smashed potatoes lightly with olive oil then sprinkle with Sea Salt, Ground Black Pepper and any other herbs or spices you wish to add.
- Bake the potatoes at 350ºF for 30 minutes. The tops should develop a light crisp. Remove when done and serve hot using the spatula you used to smash them with.
Serving suggestion: as always, holiday potatoes go great with gravy!