Powered By
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 they 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 to serve with yesterday's
let's just say 'garlicy' chicken recipe.

Enjoy! Marzee
Marzee Email Me

P.S. You can still get a 2-pack of those Odor removing Stainless
Steel Soap bars here is the link they really do work:
get the Odor Removing Stainless Steel Soap




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

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 *~*~*~*~*~*~*~

Don't be caught with a messy kitchen. Here are a few
tips to help get you started.

Cleaning Kitchen Countertops
Use a mild dishwashing liquid for plastic lamination and
rinse well afterwards to prevent residue from getting on

Cleaning Vinyl Floors
Mop with a mild detergent and wait awhile to allow it
to penetrate the ground-in dirt. Cleaning Safety Tip
Don't mix cleaning products like ammonia and bleach.
They can be toxic.

Cleaning with Automatic-Dishwasher Detergent.
Automatic-dishwasher detergent works well on refrigerators,
stoves, floors, walls and glass. Dissolve 1/4 cup in one
gallon of very hot water. Wipe with a dry cloth afterward.
Wear rubber gloves and test first to make sure that what
you're cleaning is colorfast.

Use the bartender's method for speedy stemware washing.
Holding the base, pump the glass vigorously in very hot
sudsy water, then quickly put it in hot clear water (cooler
water may shatter it) Dry upside down on a cotton towel.
For extra-shiny, streakless glasses, add a little vinegar
or borax to the final rinse water. If glasses have hard-water
stains, rub them with a scouring pad dipped in vinegar.
Never use hot water, harsh soaps, ammonia or washing soda
on silver or gold-rimmed glasses. A well-lathered shaving
brush cleans deeply etched or hobnailed glass especially
well. If eggs have dried on your patterned glass tableware,
rub off the residue with a slice of lemon.

Refrigerator Odors
A little vanilla poured on a piece of cotton and placed
in the refrigerator will eliminate odors. After cleaning
the refrigerator add a dash of lemon extract to the rinse
water for a fresh scent.

Top Viewed Issues