Mashed potatoes are great, but these smashed potatoes are even easier to make! With the skins left on, all it takes is a butter and leek mixture mixed with cream cheese and sour cream to make these the perfect holiday side dish!
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INGREDIENTS
- 5 lb red potatoes, scrubbed and dried
- 8 tbsp butter
- 2 cups chopped leek (about 1 large leek)
- 1 1/2 tsp salt
- 1 tbsp minced garlic
- 2 sprigs rosemary
- 1 cup sour cream
- 8 oz cream cheese
- 2 tsp salt
- 4 oz fresh Parmesan cheese, grated
INSTRUCTIONS
- Cut the potatoes into 2-inch pieces and place them in an 8-quart stockpot. Cover with water. Bring to a boil and reduce to a simmer. Watch closely so the water does not boil over. Cook until the potatoes are fully cooked and a knife inserted meets no resistance, 18-25 minutes. Remove from the heat and drain the water from the potatoes.
- While the potatoes are cooking, melt the butter in a large skillet over medium heat. Add the leeks, salt, and one sprig of rosemary. Saute until the leeks are softened and beginning to brown slightly, 12-15 minutes. Add the garlic and saute until fragrant, 1 minute. Remove from the heat and set aside.
- Return the drained potatoes to the stockpot and stir, using a potato masher, to start breaking them down. Mash until the potatoes are evenly combined and there are no large lumps. Small lumps are fine and are part of the rustic component of this recipe.
- Once the potatoes are mashed, add the sour cream and cream cheese. Mash and stir until they are combined. Remove the rosemary spring from the leek mixture and add the leeks, garlic, and butter into the potatoes. Mince the remaining spring of rosemary and add 1 tbsp with the remaining 2 tsp salt and 3 ounces of grated Parmesan cheese. Stir to combine and pour into a buttered 9×13 baking dish. Spring with the remaining Parmesan cheese.
- If making a day ahead, cover and store in the refrigerator. To bake, remove from the refrigerator one hour before baking to bring to room temperature. Preheat oven to 375°F and bake until warmed through and the Parmesan is browned. Note: Baking right after preparing will take 15 minutes, while baking from the day before will take 45 minutes.
#sidedish #Christmas #potatoes
8 дек 2021
