Best Redskin Garlic Parm Smashed Potatoes Recipes

CREAMY GARLIC-PARMESAN MASHED POTATOES

Steps:

• Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, 20 to 25 minutes.
• While potatoes are cooking, melt butter over medium-low heat in a small saucepan. Add garlic and saute until soft, about 5 minutes.
• Drain potatoes and return to the pot. Add garlic-butter mixture, milk, Parmesan cheese, parsley, sea salt, and pepper; mash until smooth.

REDSKIN GARLIC PARM SMASHED POTATOES

Steps:

• 1. Cut your potatoes in half or quarters, depending on size, & put in a Dutch Oven w/ enough water to cover. I like to add to the water to cook with the pots: some lemons or onion(if I have any leftover from something else); Kosher salt, a chicken bouillon cube, & minced garlic to cook throughout in the potatoes for added flavor.
• 2. Cook about 15 mins. on high. You don't need them as soft as for regular mashed/whipped potatoes. Drain & discard the onions or lemons, if you cooked them w/ it.
• 3. When done, simply smash them w/ a potato masher. Add butter, parm, parsley torn up, white pepper (or black), & see if you want more salt. I add garlic powder, always. Add more of whatever to your taste. I always add green onions diced to mine, & like the (scallions) green portion on top for garnish. I don't add milk or cream to this but some of you may want to do that. Also, sometimes I add fried bacon bits, if I have leftover bacon from something else. Enjoy!

RED GARLIC MASHED POTATOES

Steps:

• Place the potatoes into a large pot, and fill with enough water to cover. Add 1 teaspoon of the crushed garlic to the water for flavor. Bring to a boil, and cook for about 10 minutes, or until easily pierced with a fork.
• Drain the potatoes, and add the butter. Mash until the butter is melted. Mix in the half-and-half, steak seasoning, garlic powder, sugar, and remaining garlic. Mix potatoes with an electric mixer until smooth.

PARMESAN CHIVE SMASHED POTATOES

Steps:

• Preheat the oven to 400 degrees.
• Place the potatoes and 1 tablespoon salt in a large saucepan and add enough water to cover the potatoes. Bring to a boil, reduce the heat, and simmer for 17 to 20 minutes, until the potatoes are tender when pierced with a skewer. Drain the potatoes and place on a sheet pan. With a potato masher or metal measuring cup, press each potato until it's about 1/2 inch thick (they will be messy). Toss the potatoes with the olive oil, 1 teaspoon salt, and 3/4 teaspoon pepper.
• Roast the potatoes for 25 to 30 minutes, turning once, until the skins have become nicely browned. Sprinkle the potatoes with the Parmesan cheese and roast for another 2 to 3 minutes, just until the cheese melts. Sprinkle the potatoes with the chives and fleur de sel and serve hot.

SMASHED RED-SKIN POTATOES

Steps:

• Place potatoes in 5-6 quart Dutch oven; add enough cold water to cover potatoes.
• Add 2 tsp salt to water; bring to a boil.
• Reduce heat to low; simmer for 15 minutes or until potatoes are tender when pierced with a small knife.
• In small saucepan over low heat, heat together heavy cream and butter for 5 minutes or until butter is melted and mixture is heated through.
• Drain potatoes; transfer to large bowl.
• With potato masher, smash potatoes together with hot cream mixture until well blended.
• To potatoes, add sour cream, remaining salt, and the pepper.
• Blend in with the potato masher; continue to smash until desired consistency is achieved.

MASHED RED POTATOES WITH GARLIC AND PARMESAN

Steps:

• Put potatoes and garlic in lg pan.
• Cover with water.
• Bring to a boil.
• Reduce heat and simmer for 25 minutes, until potatoes are tender.
• Drain well.
• Mash with the butter, milk, and salt.
• Stir in the parmesan cheese.

GARLIC MASHED RED POTATOES

Steps:

• Place potatoes and garlic in a large saucepan; cover with water. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until potatoes are very tender., Drain well. Add the butter, milk and salt; mash. Stir in cheese.