I have been to Rochester on the business trip last year and I decided to try something American – which was not easy to find. Coming from Poland and living in Germany I thought I have already eaten potatoes in all ways: roasted, pan-fried, baked, gratin, shredded, stewed, deep-fried, mashed and boiled.
And then I found it: smashed potatoes. This was the story how I fell in love with them.
As soon as I got home I got in touch with my American friend Amy who sent me this amazing recipe.
Time to prepare: 30min
- 300g potatoes (washed, unpeeled, cut into halves)
- sour cream
- a little milk or cream to thin them a bit
- sharp cheddar
- horseradish (use sparingly)
How to prepare smashes potatoes?
1. Cover cut potatoes with water. Bring to a boil and cook until soft (about 15-20 minutes). Drain off water and throw in some combination of the rest of the ingredients. I just throw stuff in – no exact measuring.
2. Once you’ve put in your choice of the above list, then smash them up with a fork or some other type of smashing tool. If I put a lot of cold ingredients in, I will sometimes let them sit on a very low heat while stirring them to get everything heated up nice and hot.
Don’t worry about getting them smooth when smashing, just mixed up – chucks are good in smashed potatoes.
Serve and enjoy!