Recipe Archives->Vegetables->Mashed Potatoes 08

Smashed Potatoes

4 medium or 2 large russet potatoes, peeled
1/2 cup milk
1/2 teaspoon salt
1/4 teaspoon coarsely ground black pepper
1 tablespoon fresh minced onion
2 tablespoons sour cream
Dash garlic powder
1/4 cup French's French Fried Onions (onion straws)

Slice the potatoes into 1-inch cubes and boil in 6 cups of salted
water for 15 to 20 minutes or until soft and tender.

Drain off the water and use a fork or potato masher to mash the
potatoes.  Stop mashing when there are still some small chunks of
potato left.  It's the chunky consistency that makes these potatoes
unique.

Immediately add the remaining ingredients, excluding the fried
onions, to the pan and put it back over low heat.  Reheat the
potatoes for 5 minutes, stirring to mix in the other ingredients.

Serve the potatoes with a sprinkling of about 1 tablespoon of fried
onions on top of each serving.

Printable version: mashed-potatoes08.txt.