Smashed Potatoes

Smashed potatoes are a delightful side dish with bold flavors and a rustic, chunky texture that complements a wide range of main courses. This recipe aims to create a satisfying contrast of textures, combining chunks of potato with a rich, creamy puree. The choice of low-starch, high-moisture red potatoes ensures they hold up well under pressure and provide a visually appealing contrast with their red skins. The secret to achieving the best chunky texture lies in cooking the potatoes whole in salted water with a bay leaf, followed by smashing them with a rubber spatula or the back of a wooden spoon. Allowing the cooked potatoes to dry for a few minutes ensures the skins are not too slippery, making the smashing process easier. The addition of cream cheese, melted butter, and a little reserved potato cooking water brings a unified creamy consistency to the dish.

SERVES 4

INGREDIENTS:

• 2 pounds small red potatoes, unpeeled
• Salt and pepper
• 1 bay leaf
• 4 ounces cream cheese, room temperature
• 3 tablespoons unsalted butter, melted
• 3 tablespoons minced fresh chives (optional)

INSTRUCTIONS:

1. Place the small red potatoes in a large saucepan and add enough water to cover them by 1 inch. Add 1 teaspoon of salt and the bay leaf to the water. Bring the water to a boil over high heat, then reduce the heat to medium-low and simmer gently until a paring knife can be easily inserted into the potatoes with no resistance, which typically takes about 35 to 45 minutes.
2. While the potatoes are cooking, whisk the softened cream cheese and melted butter together in a separate bowl until smooth and fully incorporated. Add ¼ cup of the reserved cooking water, minced chives (if using), ½ teaspoon of salt, and ½ teaspoon of pepper to the cream cheese mixture.
3. Once the potatoes are cooked, drain them and return them to the pot. Discard the bay leaf and let the potatoes sit in the pot, uncovered, for about 5 minutes to allow the surfaces to dry slightly.
4. Using a rubber spatula or the back of a wooden spoon, smash the potatoes just enough to break the skins and create a chunky texture.
5. Fold in the cream cheese mixture until most of the liquid has been absorbed and chunks of potatoes remain. If the mixture is too thick, add more reserved cooking water gradually, about 1 tablespoon at a time, until the desired consistency is achieved. Keep in mind that the potatoes will thicken slightly while sitting.
6. Season the smashed potatoes with salt and pepper to taste and serve.

Optional: For added flavor and garnish, sprinkle some additional minced fresh chives on top before serving.

TIPS:

• Choosing Potatoes: Opt for small red potatoes, approximately 2 inches in diameter, for the best results. If only larger potatoes are available, adjust the cooking time accordingly.
• Equal Size Potatoes: If using potatoes of varying sizes, aim to get them as close to equal size as possible, or test the larger potatoes for doneness to ensure even cooking.
• Smashing Technique: After cooking the potatoes, use a rubber spatula or the back of a wooden spoon to smash them just enough to break the skins and create the desired chunky texture.
• Cream Cheese and Butter: Whisk the cream cheese and melted butter until smooth and fully incorporated to ensure a creamy consistency throughout the dish.
• Reserved Cooking Water: The reserved potato cooking water helps bind the cream cheese mixture and the potatoes together. Add it gradually and adjust as needed to achieve the desired consistency.

Enjoy these delicious smashed potatoes as a delightful side dish that will complement any meal with its rich and creamy goodness!