Smashed Potatoes

And it's over! My first time hosting my own Thanksgiving and it is done. And I can't wait to do it again next year :D. I'll be sharing, every now and then, the recipes I used, and I decided to start it off with these smashed potatoes. The difference (to my understanding) between "smashed" and "mashed" potatoes is you leave skins on and just use a masher and leave it kind of lumpy for smashed potatoes, whereas for mashed they are skinless and you use a mixer to get them creamy. Anyway, these were great. They were simple to make, especially with my boy helping with the mashing:

And they had a really different taste from what you get with typical mashed potatoes (I'm guessing that's a combined effect of the Yukon Golds and that there were skins). Michael absolutely loved them! I liked them a lot, but I don't know that they are my favorite. I think there's a recipe I'd like better out there. Maybe it's this one? But see for yourself! These are definitely a must-try.

Smashed Potatoes

From How Sweet It Is'  "The Best Smashed Potatoes"

Serves 6-8

 Ingredients:

• 3 lbs. Yukon Gold potatoes or baby Yukon Golds
• 1 stick unsalted butter
• 1/2 cup heavy cream
• S&P and other mix-ins to taste

Preparation:

• Cut baby Yukon Gold potatoes in half (and if regular sized cut into quarters).
• Add to pot with cold water.
• Let come to a boil.
• Slightly reduce heat and cook 20 minutes or until fork tender.

• Drain potatoes and add back to the pot. Turn burner to low heat.
• Add butter and heavy cream.

• Mash.
• Taste and season to your taste, and add any other mix-ins you may choose.
• Serve warm :)

I'll be eating these, and the rest of the dinner, for awhile. Do you have a lot of Thanksgiving leftovers too?