Smashed Idaho® Potatoes

Ingredients:

  • 2 1/2 pounds Idaho Potatoes, well scrubbed
  • 1/2 pound parsnips
  • 6 cloves garlic, peeled
  • 1 tablespoon coarse salt
  • 1 cup warmed low-fat milk (Note: for richer smashed potatoes, substitute light or heavy cream)
  • Salt and pepper to taste
  • Herbs for garnish
  • Optional: 1 cup cooked, chopped spinach

Directions:

  1. Cut potatoes in four lengthwise and in four crosswise. Peel the parsnips and core (if necessary). Dice parsnips.
  2. Add potatoes, parsnips, garlic and salt to large pot. Bring to a boil, reduce heat to medium and cook for 10 minutes, covered, or until just tender to a fork.
  3. Drain the potatoes, parsnips and garlic in a colander then return them to the pot. Over medium low heat, hold the pot with oven mitts and shake roughly, while on the heat for 2 minutes to dry the potatoes.
  4. Off the heat, mash with a potato masher, gradually adding warm milk. Keep smashing until mixture is at an even consistency. Add spinach if desired. Adjust seasoning (salt and pepper) to taste.
  5. *Garnish with herbs if desired (chopped parsley, oregano, thyme, chives, green onions) and serve with non-fat sour cream.
Optional:
  1. Boil 1/2 lb. peeled, cored, diced parsnips with 6 peeled cloves of garlic 8 minutes or until tender - purée in food processor.
  2. Prepare dehydrated Idaho Potato flakes to serve 10 and add in parsnips and garlic.
  3. Adjust seasoning and garnish as desired.
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Yield: 9 -10 servings
Calories: 152
Sodium: 48 mg
Protein: 4 g
Cholesterol: 2 mg

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