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Tuesday, April 27, 2010

Make Your Own: Smashed Potatoes

Photo: © David Loftus 2009
This recipe is a new twist on an old family favorite. Leave the skins on the potatoes for added nutrition.


Smashed Potatoes
  • 2 1/4 pounds potatoes
  • Splash of milk
  • 1 Tbsp. butter
  • Sea salt
  • Freshly ground black pepper
  • Sprig fresh rosemary
  • Olive oil

Scrub your potatoes clean, cut them in half, and put them into a pan of salted, boiling water. Boil for about 10 minutes until tender. Stick a knife into them to check they're soft all the way through. Drain in a colander and return them to the pan. Add the milk, butter, and a pinch of salt and pepper. Mash until smooth and creamy, adding another splash of milk if necessary. Pick a rosemary leaves off the woody stalk and lightly push them into the potato. You can drizzle with a little olive oil, or use olive oil instead of butter.

This recipe is taken from Jamie's Food Revolution by Jamie Oliver (Hyperion). © Jamie Oliver, 2009

Thanks, Oprah.

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