Smashed Potatoes

Sent in by William Betterman

My family's version of mashed potatoes

Difficulty Level: ♦♦ - Any Average Adult Can Do This

Prep Time: 5 minutes
Cooking Time: 15 minutes
Post-Cooking Time: 5 minutes

Yield: Makes 6-8 servings

Prep
	Cut potatoes into small pieces(Skin on) Place potatoes into large pot Cover potatoes with water
Cooking
	Bring to boil over medium to high heat and add salt Reduce heat to low and simmer covered for 15 min Or until soft when stuck with fork
Finishing
2 c. heavy whipping cream 2 Tbsp. garlic 2 Tbsp. pepper 1 Stick butter	Carefully drain as much water as possible Add half of the heavy cream and the remainder of the ingredients Mix until smooth with hand mixer on medium speed Slowly add remainder of heavy cream to get desired thickness

Helpful Hints

My father always used a handheld potato masher.
He said it helped relieve tension smashing the potatoes.
Hence the name "Smashed Potatoes"!!!!!!!
Don't tell anyone(Shhhhhh), but it tastes just as well with a hand held mixer.

You can peel the potatoes if you don't like the skin. However it is easier and tastes better, in my opinion, if left on. Also, try to cut the pieces small when cutting the potatoes. An extra min cutting them will save you 4-6 min cooking time!

Also, a quick variation on this recipe is to add 1/2 cup of your favorite shredded cheese at the end of the mixing step.(This will also help thicken up potatoes if you put too much Cream in.)

The best tip I can give for this recipe, and most boiled starches(Rice excluded), is to leave the lid just a little bit off to side. If you leave about an half inch of space on one side of pot open, the foam that tends to buid up and boil over the side of pot shouldn't happen.

If you want to make this quicker, you can pre cut the potatoes and put them in fridge covered in water mixed with a touch of lemmon juice. They will stay white overnight. Just drain and rinse well before adding to pot.