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A WORD FROM THE KITCHEN:

I just love potatoes and ever since I was a kid the skins
of the baked potato were my favorite part. Well I think I
originally discovered smashed potatoes a few years back
from "Mr. Food". These are along the lines of the mashed
red ones but chunkier and the have the skins mixed in...very
hearty I would say. I think even those people that like the
smooth and creamy potatoes will go for this because of the
great flavor.

I've had a few different variations of these and actually
made loads of this particular one RED SMASHED POTATOES for
holiday entertaining last year but with a twist. I made
them the night before and put them in a casserole dish.
The day of the party I let them sit out to get to room
temperature and just popped them into the oven for about
1/2 hour at 350 degrees just to reheat. Worked out great!
This would be a perfect side dish alongside any main
course.

Enjoy!
Marzee Email Me

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RECIPE: RED SMASHED POTATOES

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INGREDIENTS:
3 pounds red potatoes, unpeeled
1 Tablespoon plus 2 teaspoons kosher salt
1 1/2 cups half-and-half
1/4 pound butter
1/2 cup sour cream
1/2 teaspoon freshly ground black pepper

DIRECTIONS:
Place the potatoes and 1 tablespoon of salt in a 4-quart
saucepan with cold water to cover. Bring to a boil, lower
the heat, and simmer covered for 25 to 35 minutes, until
the potatoes are completely tender. Drain. In a small
saucepan, heat the half-and-half and butter. Put the
potatoes into a large bowl and mix them for a few seconds
on low speed with a hand mixer to break them up. Slowly
add 3/4 of the hot cream and butter to the potatoes, mixing
on the lowest speed (the last quarter of the cream and
butter should be folded in by hand). Fold in the sour cream
and remaining salt and pepper. Serve immediately. If the
potatoes are too thick, add more hot cream and butter.

Serves 6 to 8
Category: Side Dishes, Potatoes

*~*~*~*~*~*~* MARZEE's CORNER *~*~*~*~*~*~*~

TURKEY PLANNING TIPS:

When buying a turkey, allow 1 pound per adult serving
if the bird weighs 12 pounds or less. For larger turkeys,
count on 3/4 pound for each serving. If you want leftovers,
buy a bird that's 2 to 4 pounds larger than the size you'll
need for serving.

Although not all turkeys are labeled indicating whether
the bird is a hen or tom, select a hen turkey if you want
more white meat and a tom if you want more dark meat. Also
check for the "sell by" date on the label of a fresh turkey.
This date is the last day the turkey should be sold by the
retailer. The unopened turkey should maintain its quality
and be safe to use for one or two days after the "sell by"
date.

If you buy a frozen turkey, look for packaging that is clean,
undamaged, and frost-free. Allow plenty of time to thaw a
frozen turkey. For a whole frozen turkey, leave the bird in
its wrapping and place it on a tray in the refrigerator. Plan
on at least 24 hours for every 5 pounds and don't count the
day you'll roast the bird. (Once thawed, turkeys will keep
one or two days in the refrigerator.)

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