SMASHED POTATOES REE DRUMMOND RECIPES

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RESTAURANT-STYLE SMASHED POTATOES RECIPE | REE DRUMMOND ...



Restaurant-Style Smashed Potatoes Recipe | Ree Drummond ... image

Provided by Ree Drummond : Food Network

Categories     side-dish

Total Time 30 minutes

Prep Time 15 minutes

Cook Time 15 minutes

Yield 4 servings

Number Of Ingredients 9

5 whole large red potatoes
1 stick butter, softened and cut into pieces
1 cup pepper jack cheese, grated
3/4 cup sour cream
5 slices bacon, cooked and crumbled
2 whole green onions, sliced, plus more for topping
Salt (add plenty!)
Freshly ground black pepper (ditto!)
3/4 cup French fried onions

Steps:

  • Poke a few holes in the potatoes and nuke (or bake in a 400 degree F oven) until fork-tender. Add to a large bowl and smash with a potato smasher.
  • Immediately add the softened butter, cheese, sour cream, bacon and green onions, and stir with a rubber spatula. Add salt and pepper to taste. Add the French fried onions and fold in. Serve hot, sprinkling on extra green onions.
  • Yummy with grilled steak or chicken.

SMASHED POTATOES RECIPE | REE DRUMMOND | FOOD NETWORK



Smashed Potatoes Recipe | Ree Drummond | Food Network image

Provided by Ree Drummond : Food Network

Categories     side-dish

Total Time 55 minutes

Cook Time 20 minutes

Yield 8 servings

Number Of Ingredients 8

12 to 14 medium red potatoes, unpeeled
2 sticks salted butter, softened
1 1/2 cups sour cream 
1/2 cup heavy cream 
8 slices cooked bacon, crumbled 
5 green onions, sliced thin, plus more for garnish 
1 1/2 cups grated Monterey Jack cheese
Kosher salt and freshly ground black pepper 

Steps:

  • Put the potatoes in a pan and cover with cold water. Place over medium heat and bring to the boil. Simmer until fork-tender, 20 to 25 minutes, then drain.
  • Smash the potatoes with a potato smasher for a minute or so to break them down a little. Add the butter, sour cream and heavy cream, then mix thoroughly. Stir in the bacon, green onions and grated cheese. Season to taste. Serve hot, topped with some extra green onions for garnish.

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  • Preheat the oven to 450 degrees. Bring a pot of salted water to a boil. Add in as many potatoes as you wish to make and cook them until they are fork-tender. Drizzle a sheet pan with olive oil. Place tender potatoes on the sheet pan, leaving plenty of room between each potato. With a potato masher, gently press down each potato until it slightly mashes, then push the excess out of the masher back on top of the potatoes. Rotate the potato masher 90 degrees and mash again, pushing out the excess. Drizzle the tops of each crushed potato generously with more olive oil. Sprinkle potatoes with kosher salt, fresh ground black pepper and fresh chopped rosemary (or chives or thyme or whatever herb you have available.) Add grated Parmesan. Bake in a 450 degree oven for 20-25 minutes until golden brown and sizzling.
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  • Nuke potatoes or bake in the oven until fork-tender. Add to a large bowl and smash with a potato masher. Immediately add softened butter, green onions, bacon, and sour cream and stir with a rubber spatula. Add salt and pepper to taste. Add french fried onions and fold in. Serve hot, sprinkling on extra french fried onions and green onions. Yummy with grilled steak or chicken!
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  • Smash the potatoes with a potato smasher for a minute or so to break them down a little. Add the butter, sour cream and heavy cream, then mix thoroughly. Stir in the bacon, green onions and grated cheese. Season to taste. Serve hot, topped with some extra green onions for garnish.
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Reviews 4.8
Total Time 55 minutes
Category main dish, side dish
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  • Nuke potatoes or bake in the oven until fork-tender. Add to a large bowl and smash with a potato masher. Immediately add softened butter, green onions, bacon, and sour cream and stir with a rubber spatula. Add salt and pepper to taste. Add french fried onions and fold in. Serve hot, sprinkling on extra french fried onions and green onions. Yummy with grilled steak or chicken!
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  • Smash the potatoes with a potato smasher for a minute or so to break them down a little. Add the butter, sour cream and heavy cream, then mix thoroughly. Stir in the bacon, green onions and grated cheese. Season to taste. Serve hot, topped with some extra green onions for garnish.
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Coming from Australia, these crash hot potatoes are a twist on the tired old baked potato, and they are a perfect combination of flavorful, crispy, and simple.
From thepioneerwoman.com
Reviews 4.8
Total Time 55 minutes
Category main dish, side dish
  • Preheat the oven to 450 degrees. Bring a pot of salted water to a boil. Add in as many potatoes as you wish to make and cook them until they are fork-tender. Drizzle a sheet pan with olive oil. Place tender potatoes on the sheet pan, leaving plenty of room between each potato. With a potato masher, gently press down each potato until it slightly mashes, then push the excess out of the masher back on top of the potatoes. Rotate the potato masher 90 degrees and mash again, pushing out the excess. Drizzle the tops of each crushed potato generously with more olive oil. Sprinkle potatoes with kosher salt, fresh ground black pepper and fresh chopped rosemary (or chives or thyme or whatever herb you have available.) Add grated Parmesan. Bake in a 450 degree oven for 20-25 minutes until golden brown and sizzling.
See details


RESTAURANT-STYLE SMASHED POTATOES - THE PIONEER WOMAN
  Sorry. I’m on a restaurant food kick lately.
From thepioneerwoman.com
Total Time 20 minutes
Category main dish, side dish
  • Nuke potatoes or bake in the oven until fork-tender. Add to a large bowl and smash with a potato masher. Immediately add softened butter, green onions, bacon, and sour cream and stir with a rubber spatula. Add salt and pepper to taste. Add french fried onions and fold in. Serve hot, sprinkling on extra french fried onions and green onions. Yummy with grilled steak or chicken!
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