Crash Hot Potatoes
Per serving
Courtesy of Pioneer Woman, who got the recipe courtesy of Trish! I have made these several times now and the most important thing is to be sure to boil your potatoes all the way so they smash easily. I recently tried them using Golden Baby Dutch potatoes and they were absolutely delicious. Baby Dutch potatoes are super super creamy, so if you don't like that texture, I wouldn't recommend them. They are yummy using red potatoes too. You can't go wrong with this one! I also use olive oil spray on the tops rather than drizzling, just to cut down the fat content.
Ingredients
4 serv.Step-by-step instructions
- 1
Boil potatoes in salted water until fork tender. (This is very important! They must be very tender.).
- 2
Drizzle sheet pan generously with olive oil.
- 3
Place tender potatoes on sheet pan, leaving plenty of room between each potato.
- 4
With a potato masher, gently press down each potato until it slightly mashes, rotate the masher 90 degrees and mash again. (One reviewer suggested using the bottom of a glass for this step. I tried it, and it works MUCH better than the masher.).
- 5
Brush tops of mashed potatoes with olive oil.
- 6
Sprinkle with salt, pepper and herbs.
- 7
Bake in 450 degree oven for 20-25 minutes or until golden brown.
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