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Smashed Potatoes

Smashed Potatoes

These savory, skin-on potatoes have lots of flavor and texture and can be prepared on the stove or in an electric pressure cooker. Try the vegan and Garlic Parmesan variations.

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Serves 6

Prep time 10 minutes

Cook time 25 minutes

Ingredients

  • 3 lb. baby red potatoes
  • 3/4 tsp. kosher salt, divided
  • 6 Tbsp. butter, divided
  • 3 large cloves garlic, coarsely minced (use 5 cloves for pressure cooker preparation)
  • 1 to 1 1/4 cups College Inn® Chicken Broth or Stock
  • 1/4 tsp. freshly cracked black pepper, plus more to taste
  • 1/4 cup chopped fresh parsley

Directions

  1. Stove Top Directions
  2. Add potatoes and 1/2 tsp. salt to a Dutch oven. Add enough water to cover potatoes by two inches. Bring to a boil over high heat. Reduce heat to medium and boil about 15 minutes or until fork tender. Drain and set aside in colander.
  3. In same pot, add 1 Tbsp. butter and garlic; cook 1 to 1 1/2 minutes over medium heat, stirring constantly, until fragrant but not brown. Remove from heat. Add remaining butter, hot potatoes, 1 cup broth, 1/4 tsp. salt and pepper.
  4. Press down on potatoes with a potato masher just to smash them, leaving them chunky. Let stand 5 minutes for butter to melt and potatoes to absorb liquid. Stir gently and season to taste with salt and pepper. Add more broth by the tablespoonful to reach desired texture, if needed. Gently stir in parsley before serving.
  5. Electric Pressure Cooker Directions
  6. Place potatoes, 1 1/4 cups broth, garlic and 1/2 tsp. salt in the insert of a 6-qt. electric pressure coo

Variation:
•    For Vegan Smashed Potatoes, prepare as directed except use College Inn® Garden Vegetable Broth instead of chicken broth and a plant-based butter substitute instead of butter.
•    For Garlic Parmesan Smashed Potatoes, prepare as directed, except stir in 1/3 cup grated Parmesan cheese when adding the parsley in Step 3.

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