Tuesday, November 26, 2013

Smashed Potatoes

When I was a teenager, sometimes my parents and I would go to a restaurant called Cheddar's for dinner.  My mom always got inspiration for new recipes from food at restaurants, and Cheddar's was the origin of our Smashed Potatoes recipe.  Basically, at Cheddar's they called their potatoes "smashed" instead of "mashed," and they left the skin on the potatoes.  The Smashed Potatoes were creamy and delicious.  From that side dish, my mom came up with her own version which included mashing butter and sour cream into the potatoes.

After I got married, I introduced my husband to this recipe, and we came up with a way to make it healthier.  What is it?  Don't add butter.  I know you'd think that butter would add so much flavor, but really, the sour cream adds more flavor.  I promise you won't even miss the butter; you and your family and friends will just rave about the creamy flavor.

This recipe, which serves 4 people, only has about 160 calories per serving or 640 calories for the entire batch.  That's not bad for creamy, flavorful, delicious potatoes.  They're perfect to serve at your Thanksgiving dinner, at a dinner party, or just a typical weeknight.  They're ready in less than a half hour, start to finish.  Enjoy!

Smashed Potatoes
Serves 4

20 oz potatoes
1/2 c sour cream
1 tbsp no sodium chicken bouillon
TexJoy or salt & pepper to taste

Leave the skin on the potatoes and chop them into 1-inch to 1/2-inch cubes.  The smaller you chop them, the faster they'll cook.

Put the potatoes in a bowl and cover them with water.  Mix the potatoes around with your hand, and then strain off the water.  Repeat 2 more times.  This will prevent the potatoes from being "like glue."

Put the potatoes in a medium size pot and add enough water so that they're covered with water.  Add the bouillon and stir so that it dissolves.  Heat the pot to medium high and let it reach a steady boil.  Boil the potatoes for about 10 minutes or until you can easily pierce them with a fork.

When the potatoes are fully cooked, strain off the water and then return the potatoes to the pot but don't put them back over heat.

Add the sour cream to the potatoes and mash them to combine until creamy.  Slightly lumpy is okay.  Add the TexJoy or salt & pepper and mash to combine.

These potatoes go well with any meat entree.  Tonight, my husband and I had them with some fresh tuna that a friend who fishes was nice enough to give us.  They would also be a great accompaniment to BBQ chicken, steak, or your Thanksgiving turkey!

If you have leftovers, you can always turn them into Smashed Potato Soup.  Just reheat in a pot and add milk until you reach your desired soup consistency.  You can top with a sprinkle of cheddar cheese and/or bacon for a real treat!

Happy eating!

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