Todd's Smashed Potatoes
Lauren
A required Evans dish for all holidays and birthdays.
ingredients
- 5 Russet Potatoes
- 5 Yukon Gold Potatoes
- 1/2 stick butter
- 5 Heaping Spoons of Cream Cheese
- 5 Heaping Spoons of Sour Cream
- 1/2 to 1 Cup of Milk
- Salt and Pepper
- Optional add ins, pick one or two.. not all.
- Garlic
- Hoseradish
- Parmessan
- Rosemary
- Sage
- Blue Cheese
directions
- 1
Don’t peel the potatoes!
- 2
Cut potatoes in half, then slice in half inch pieces.
- 3
Boil until tender, add course salt to water first.
- 4
Drain then allow to sit in strainer and dry out.
- 5
(you can accelerate by placing in a warm oven)
- 6
Put dry potatoes back in pot over medium heat. Add 1/2 cup milk, start mashing, then add sour cream, smash, then cream cheese and butter and any optional ingredients. Smash to desired consistency, if dry slowly add more milk. Add salt and pepper to taste.
Source: Todd Evans
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