Aunt Florence is 92 and still cookin'! She makes the best smashed taters in the world!
Serves: 6-8
Prep.Time: 45 minutes
4 large (or 6 medium) Idaho Potatoes, peeled -- cut in chunks
Cold water
1-1/2 teaspoon kosher salt
4 tablespoons Butter -- softened
1 to 1-1/2 cups warmed milk
1 egg, lightly beaten
2 tablespoons minced fresh parsley or 2 teaspoons dried parsley flakes
Dash celery salt
In a large saucepan, place potatoes in enough cold water to barely cover; add salt and bring to a boil. Lower heat to medium and partially cover; cook about 15-20 minutes or until tender. Drain liquid and mash potatoes with an electric hand mixeruntil large lumps are gone. Stir in butter. Gradually add milk, beating with mixer on medium speed, until potatoes are "smashed". Beat in egg, parsley and celery salt. Place potatoes in a serving bowl.

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Copyright 2001 Carol Stevens, Shaboom's Kitchen, All Rights Reserved