Silky, creamy potatoes are one of my favorite side dishes. They always take me back to my childhood. Sometimes, my mother would use a potato smasher but other times she would get out her handheld mixer and in a couple of minutes of clicking and whirring, she would produce the lightest fluffiest most delicious creamed potatoes. Of course, they were always served with something fantastic like meatloaf, fried cubed steak, fried chicken or salmon patties. I loved them so much when my daughter was a baby, I think I gave her creamed potato burn-out! There were several years where she would say she didn’t really like them all that much. So, I started making them with a little texture by leaving the peel on them and just giving them a mash with a potato masher and a little more flavor by adding in some cheese. I have my mother’s old plastic Tupperware masher and every time I use it, my childhood floods back into focus. Well, here is a recipe for Cheesy Smashed Potatoes for you to try out and you can use your tool of choice, hand held mixer or old fashioned masher. Serve them up with my Chicken Thighs with Decadent Garlic Lemon Sauce and enjoy!
- 2.5 pounds Red Potatoes
- To Taste Salt
- ½ cup Butter
- ¼ Cup Milk
- ½ Cup Shredded Cheese
- Pinch Black Pepper
- ¼ Cup Chopped Fresh Parsley
- Scrub and rinse potatoes.
- Chop potatoes into cubes, place in large stock pot and cover with salted water.
- Boil 15 - 20 minutes until potatoes are tender when pierced with a fork.
- Drain potatoes.
- Put the butter and milk into the pot and return the potatoes to the pot.
- Smash the potatoes with a potato smasher.
- Add the cheese.
- Sprinkle in a dash of pepper.
- Adjust the salt and add in the parsley.
- Serve piping hot!
