Smashed Taters

Mashed potatoes are such a comfort food. They are homey, warm and you know our ancestors have been making them for decades. I love smooth mashed potatoes but sometimes you just need a bit more out of that little ol' potato. That is where these come in. They are barely mashed leaving it with lots of texture and they still have the skins on them, which actually breaks my heart to peel off. So much nutrients and fibre is stored in their thin little skin. I rarely peel my red or yellow potatoes unless there is a bad spot. Just scrub 'um good!

Smashed potatoes are so great on their own or smothered in a delicious gravy and they make great leftovers. You better make extra.

So wash them mitts, lets get cookin'!

Smashed Taters

5-6 large red or gold potatoes washed and cut into about 3 inch pieces

1/4 c butter

1/4 c cream cheese

1/4 c heavy cream

1/4 c chopped green onions

1Tbsp kosher salt

pepper to taste

1. Place cut potatoes in a large pot full of cold water (with cold water it ensures they will cook evenly). Put over high heat and bring to a boil. Cook for 10-15 minutes or until fork tender.

2.While potatoes are cooking, in a small pot heat the butter, cheese and cream just until mixed then remove from heat and set aside.

3.Drain water from potatoes and replace pot to stove top that has been turned off  leave for 30 seconds to a minute to get any excess liquid to evaporate.

4. Give the potatoes a bit of a smash just enough so you know each cooked chunk has been broken down, then add in 1 tsp of the salt and pepper. Go easy at first with these you can add more later.

5. Add in half of the butter/cream mixture and stir in well. If the potatoes are still too rough smash a bit more but not too much you don't want the starchiness to come out and have glue like potatoes.

6. Add in green onions and as much of the cream mixture as you need to make a nice creamy mix and give it a stir.

7. Check taste for seasoning and add as much as it needs. Serve hot and enjoy!