Smashed Potatoes with Stir-Ins
Here at the Test Kitchen—and in my own kitchen—I’ve seen some food trends come and go. I’ve also learned that there will always be a few classics that we keep coming back to.
Here at the Test Kitchen—and in my own kitchen—I’ve seen some food trends come and go. I’ve also learned that there will always be a few classics that we keep coming back to. These are the comfort foods that tie us to our culinary heritage, updated to reflect new tastes.
And is there a more classic American side dish than mashed potatoes? I can’t think of one. Whether you like them silky smooth or a little chunky, topped with gravy or with butter, it’s hard to imagine Thanksgiving, or even just a chicken dinner, without a pile of mashed potatoes on the plate.
I was fortunate enough to have the chance to talk with some talented bloggers about updating classic recipes as part of our Kitchen Conversations series. Our topic this month is “Modernizing Vintage Recipes.” So, I decided to update the beloved mashed potato side dish. The result is Smashed Potatoes with Stir-ins.
These are so much easier than traditional mashed potatoes: no peeling, no hauling out the mixer, no worries about lumps—these are supposed to be lumpy!
Instead of the mixer, I pull out my grandma’s well-loved potato masher. With the paint worn right off the handle by generations of hands, it always brings back fond memories.
I like to start with red potatoes from my dad’s garden, and Land O Lakes® Butter, of course, but I cut out some of the fat with Land O Lakes ® Fat Free Half and Half.
Then, to make them modern and fun, I included four options for stir-ins. Potatoes are the perfect backdrop for big flavors like ranch dressing, chipotle peppers, caramelized onions, and roasted garlic. I also like to add the bright flavor of parsley fresh from my garden.
Chipotle, Green Chili & Cheddar Smashed Potatoes
Caramelized Onions & Swiss Cheese Smashed Potatoes
Roasted Garlic & Buttermilk Smashed Potatoes
I love the way this streamlined recipe comes together in just 20 minutes, and my boys always loved the flavor and the texture.
I’m so pleased when I hear about vintage recipes coming back—especially when someone puts a new twist on them. That’s what we do as cooks: We learn from the people who cooked before us and we add our own tweaks and make those old recipes new again. We modernize them to fit our fast-paced lives and more global tastes.
How about you? Do you like to play with updating classic recipes?
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