Smashed versus Mashed

| Home | Bio | My Store | Links | Contacts | Menus | Chefs4Students.org

Smashed versus Mashed?

There are two sides of debate concerning what defines smashed potatoes. But the one thing that most everyone agrees on is that smashed potatoes are not whipped, riced or mashed smooth and that the skins are left on. Because the skins are left on, the most common choice for the potatoes is thin skinned potatoes like red or Yukon potatoes because the skins are easier to eat.

The above mentioned debate revolves around the amount of processing that takes place when the “smashing” takes place. Everyone agrees smashed potatoes are lumpy, but how lumpy? There may never be total agreement, so let’s look at the two types of smashed potatoes.

This is a recipe for smashed potatoes that are precooked and then lightly smashed and then recooked in a heavy skillet making them crispy on the outside and soft and tender inside.

Skillet Smashed Potatoes

Ingredients:

2 pounds red potatoes, golf ball sized
1 teaspoon salt
2 tablespoons olive oil
Salt and Naughty Nelly's Deadly Twelve Pepper Blend or a few cranks of the peppermill, to taste
Fresh chives, sliced

Preparation:

Place the potatoes in a pot with the salt and cover with cold water. Bring the water to a boil and then simmer the potatoes until they are tender. Drain the potatoes and set aside. This can even be done the day before. Do not overcook them.

You will need a heavy skillet large enough to hold the potatoes in a single layer. Heat the oil in the skillet and add the potatoes. Using a potato masher or the bottom of a heavy glass, press down on each potato forcing it to flatten on the bottom, busting the sides but not mashing it. The skin helps keep the shape of the potato.

Season the potatoes and cook them until crispy on the bottom, turn them and cook the other side until crisp. Season and serve topped with snipped chives. This would be a wonderful compliment to a frittata.

CHEF’S NOTE: You can add any kind of seasoning to this recipe to compliment the dish it is going with. This is a great dish for any meal, breakfast or with a fine steak. A blend of small red and Yukon potatoes is also a nice visual option.

###

The following recipe for smashed potatoes is similar to a mashed potato but we use red potatoes with their skins on. And we use a potato masher instead of a ricer or mixer to produce a potato dish with a lumpier texture.

Smashed Red Potatoes

Ingredients:

1 pound of red potatoes, scrubbed
1 teaspoon salt
¼ cup sour cream
3 tablespoons butter
2 tablespoons cream, warmed
Salt and Naughty Nelly's Deadly Twelve Pepper Blend or a few cranks of the peppermill, to taste
1 tablespoon chives, sliced

Preparation:

Place the potatoes and salt in a pot and cover with cold water. Bring to a boil and simmer until the potatoes are fork tender. Drain the potatoes and place them in a bowl, add the sour cream, butter and warm cream. Mash to your desired consistency with a hand masher and season to your liking. Add the chives and fold in. Serve at once.

CHEF’S NOTE: When making smashed potatoes, it is important that the potatoes are of a uniform size so that they cook evenly. If you have odd shaped potatoes, cut them into even size pieces.

Home of Chef David Nelson's Specialty Spice Blends and more!