Smashed Potatoes
When you cube potatoes they will cook in much less time. This side dish is perfect to serve with a classic meatloaf.
SERVES 6–8
INGREDIENTS
- 6 russet potatoes
- ¼ cup butter
- 4 cloves garlic, minced
- ⅓ cup whole milk
- ½ teaspoon salt
- 1 tablespoon chopped fresh basil leaves
Peel potatoes and cut into 1-inch cubes; as you work, place the potatoes in a large saucepan filled with cold water. When all the potatoes are prepared, bring to a boil over high heat. Cover pan, lower heat, and simmer potatoes for 15 to 20 minutes, until potatoes are tender when pierced with fork.
Meanwhile, combine butter and garlic in small saucepan and cook over medium heat, stirring frequently, until garlic is fragrant and tender, about 2 minutes. Remove from heat.
In another small saucepan, combine milk, salt, and basil and heat until steam forms.
When potatoes are tender, drain thoroughly, then return potatoes to hot pan and shake for 1 minute over medium heat.
Add butter mixture and mash with a potato masher. Then add milk mixture and stir gently. Serve immediately.
The Fluffiest Mashed Potatoes
Adding butter to the potatoes before adding liquid helps ensure that the potatoes will be fluffy. The fat in the butter helps coat the starch granules in the potatoes so they don't absorb too much liquid and become sticky or gluey. Use this rule every time you make mashed or smashed potatoes for best results.
