Friday, June 1, 2012

5 Ingredient Smashed Potatoes

Smashed potatoes2

This recipe is so easy you won't believe it!  It has only 5 ingredients - potatoes, creme fraiche, thyme, salt and pepper.  That's it!  But it is literally the most luxurious smashed potato recipe I've ever made.

I usually like to roast potatoes (like all my veggies) but this was a totally different recipe than my usual olive oil laden potatoes.  It's almost like mashed potatoes, but a million times better.  I made it for this week's Thursday night barbecue and it was a hit!  I wish I had made more!  Now, in the name of full disclosure, this isn't the cheapest potato recipe.  I don't grow fresh thyme (I wish I did) and creme fraiche is on the pricier side.  But  the end product is so good, you could serve it anywhere from a barbecue to a fancy dinner party.

I highly recommend this one!  Even if you aren't great in the kitchen, I promise you will impress.

Smashed potatoes

Smashed Potatoes
from Leite's Culinaria

1 1/2 pounds red- or ivory-skinned waxy potatoes, or a mixture or both, each about 1 1/2 inches in diameter, scrubbed
1 cup (8 ounces) creme fraiche
1 tablespoon chopped fresh thyme, plus sprigs for garnish
Sea salt and freshly ground black pepper

1. Cut the potatoes in half lengthwise and place them in a large saucepan. Add enough cold water to cover and bring to a boil. Reduce the heat to low, cover, and simmer until the potatoes are tender when pierced with a fork, about 12 minutes or so.
2. Drain the potatoes and return them to the warm pan. Add the creme fraiche and chopped thyme and smash with a potato masher or fork until the potatoes are almost but not quite ready to break apart. Season with salt and pepper, garnish with the thyme sprigs, and serve right away.


Jeff Rasmuss said...

Those potatoes look like they would be perfect alongside any summer meal! I'm happy to be your new follower! Keep the recipes coming!

Paulette-Jeff's Mom said...

This looks great. You can make your own creme easy and cheap.
1C Whipping Cream (NOT ULTRA-pasterized, but it will work)
2TBLS Buttermilk

Mix in jar and let sit at room temp (at least 70* uncovered) for about 24 hours. Stir, cover and refrigerate.
Make pancakes or dressing with leftover buttermilk.

d.liff said...

Thanks, Jeff!

Paulette - GREAT TIP! I will need to try this because creme fraiche is like $5 for an 8 oz container, too expensive!!!