Potato

Smashed Holiday Potatoes | PRINT the recipe: https://www.wyseguide.com/holiday-smashed-potatoes/ Forget peeling potatoes! These smashed holiday potatoes are going to make you full... | By Wyse Guide | Well, merry Christmas. As we get closer, I start thinking about what am I going to have for the big meals. Whether it's Christmas Eve, Christmas Day, whenever you're having your special occasion, I like things that's in festive and like they're extra special and good but also that can go together pretty quick and that's what these festive party potatoes really are. They're a really simple potato because it kind of, one, I don't like when a potato casserole does not use real potatoes 'cuz yeah, you can tell the difference and you know what I mean. So, we're using real potatoes but you know what? We're going to use smashed mashed potato with the skin on. It makes it easier. It adds interest but we are using red potatoes which have really thin skin and I think it's delicious to add 'em in. So, what I'm doing is chopping up my potatoes first so I can get them cooking and I'm kind of just doing them in even sizes so they cook kind of at the same rate and that's kind of what is important here and now, usually what we would be doing if it was say a mashed potato casserole of sorts. We would be having to peel them all which you know what? Takes a lot of time. Now, if you follow my other videos and you time of the year. I'm usually a big proponent and have a soap box about keeping the peel on things whether it's winter squash or different things. So many of them once they're cooked once they're roasted, they have great things to them and they also they add fiber, they have nutrients in them so I think it's great to leave them on and this kind of goes along with the look of the overall finished potatoes and that's what I love. It has some great interest to it and the red is just kind of a prettier one to look at and with that thinner skin just makes it better. So, that's all the potatoes and what we're going to do is we're going to bring them over to the stove and we're going to get water on them because we want to cook 'em. So, it's pretty simple to cover 'em slightly with some water, get it to not splash everywhere. Bring it up. We're going to bring it up to a boil and let them cook and that's kind of what's important here. I always like and think that I just want to get everything going kind of at once. You could make these ahead of time the morning up. Put them in the fridge and that's the best part here. So, once they're covered with water which they are, we're going to turn it off. We're going to let it come to a boil. I want to talk about the flavorings with this because that's the fun part. So, for this, we want to have a lot of great flavorings that go into it. So, of course, melting butter on the stove and in that, we're going to cook to start with leeks. Now, the reason I'm choosing leeks over an onion, leek has, I would say, a sweeter, lighter flavor, it isn't as astringent or strong and that's what I love about it but when you have a leek, you always want to take it home, cut off any of the really thick green parts. Slice it down the middle and when you rinse it and wash it, you need to open it up 'cuz they are growing in really sandy, dirty kind of soil and it gets through all those layers. So, what I've done really opened it up already as you can see and that's going to make sure that it's clean and I have it all cleaned up ready to go. So, now, we can just talk about the chopping of it which I like to chop 'em right here kind of on the bias across and what this is going to do is kind of open it all up and going to give us these little ribbons of leeks but it's not just leeks here. We're going to make sure that they're cooked well and we're going to cook 'em in the butter. So, we're cooking in the butter because instead of just adding butter right into kind of our mashed potato as we're making 'em, we're going to let the leeks cook in So, all those flavors really work together and that's what I love about this is all these different flavors that we're going to have and the really thing is, if you're not used to cooking or using leeks, try them once. You're going to kind of fall in love with 'em 'cuz they have a little bit more of an earthy flavor than the onion and I think they just really add something. So, now, they're all chopped up. We're going to put 'em right into my melted butter and we're going to hear a little bit of a sizzle which is what you want but you don't want them to burn. So, you're getting just that nice, kind of light sizzle on them, kind of a nice, light saute and that's exactly what we're wanting here. So, we're going to let those cook for a little bit and while they're cooking, I always make sure to season all my layers. So, while they're cooking in the butter, I'm going to add some salt. It's going to help one, the leeks to break down, release their natural water but also going to make sure that they're seasoned all along the way. So, I'm going to let those cook. We're going to add in a few other delicious flavorings once they start kind of cooking down and this is build the best potatoes. While the leeks are really kind of sweating down and cooking, they're just beginning to little, get a little bit of color on them which I like. I'm going to get ready some garlic. Now, I grow my own garlic so I have massive sometimes cloves. So, I'm using one large clove here. Just going to smash it up a little bit and then, guys, yeah, it did. Did you see that? It flew some of it away. Sometimes, I try to act like it doesn't but guys, you're going to see everything real. It fell on the floor and it flew away but sometimes you see that in these videos. So, I'm going to chop up the garlic and what we like here is these flavors are all strong but they're playing together really well because we're adding in this wonderful garlic, super fragrant, If you haven't grown garlic at home and you have space, I think you should try it but then, we're also going to add in some rosemary. There's going to be Parmesan with these. These to me really are the ultimate, the ultimate like holiday potato. They're festive. They have those great flavors that you want kind of around the holidays but they're also, honestly, kind of easiness is that you can make them a day or two before. Keep them in the fridge and heat them up. So, we're going to add the garlic right there into the leeks and then, we have some rosemary. We're going to use rosemary a couple different times but for time just so it doesn't get kind of brown and gross. We're going to add in just a sprig and let it kind of cook in that and really flavor this mixture of the butter, the leeks, the garlic. I mean, look how delicious that looks. You can tell they're really just beginning to sweat down and get some color on them, adding tons of flavor. So, now, we're going to add that garlic. Let that really bring out. When this is done, we're going to pull it off. Let it just kind of cool down a little bit. We're going to let the potatoes finish cooking and we'll bring it all together. My potatoes are finished cooking and now I just want to drain them. You could use a strainer. You could do whatever you're comfortable with. You know, as you can see, I I don't like to dirty things. I don't have to. So, I will just strain them with the lid and you can see right there, all of that. Now, if you are going to make maybe some cinnamon rolls for Christmas or something, potato water is great to save because it has that starchiness to it. So, it's great for bread making even if you're going to do other things with it. It's great for gravy too if you don't have a good stock or broth or drippings. So, I want to make sure to get dry as I can now. One trick I always like is to put them back on. The burner doesn't even need to be hawn but that residual heat as they're sitting here. It's just going to kind of get off the rest of that steam. Make sure they're kind of dry but we're not making traditional mashed potatoes. So, I'm going to do that here for a few seconds but you can see how good they're breaking down already and that's what you want. You want them to really break down and really start just wanting to mash and so what we're going to do is we're going to bring em over. My mishmashed pot holders and now what we have is all the components here to make them really good I'm going to start by just taking a masher now when you're making mashed potatoes for just mashed potatoes and you want fluffy beautiful mashed potatoes you're going to use maybe a ricer some type of mixer but here what we're doing is just kind of giving it that great texture so I'm using a hand masher we're going back guys basics you don't need to get any equipment and what I'm doing is just making sure to kind of get out all the major lumps. I'm I'm kind of just breaking down all these potatoes and what I love about this is you're left with seeing that beautiful texture of the skins and I think that has just like a great component to this and what is nice is it's a time saver, yes but it kind of has like that festive quality to it of something extra that's added in there. So, I'm going to keep mashing this up and while I'm doing that, you can see I'm really making sure to break them all down. The ones on the bottom, the ones on top, and they're really starting to pull other. So, it's easier to do this before you add too many of the other components here because that way you can see just the potatoes. I'm going to keep mashing a little bit and we're going to add in some really good things. So, here I have room temperature sour cream and cream cheese. Now, you want to do room temperature 'cuz even though potatoes are hot, you want to make sure they break down into potatoes as quickly as they can. So, room temperature of both these items is really going to help that happen and we're going to put them in there and what this is doing is one, it really stabilizes mashed potatoes. You know, how mashed potatoes on their own can get kind of dry quickly and don't stay as fluffy. Well, adding these in, it's kind of a fool-proof way to make sure that you stay with these beautiful, almost creamy mashed potatoes but then, also, we're adding of that flavor into these so I want to just mash in all that cream cheese and since it was at room temperature you can see how quickly the sour cream and the cream cheese are really just working into these potatoes like obviously here when we have all these extra delicious items we don't have this on a weeknight basis so that's what we do to me around the holidays around special occasions is we add in these things and we enjoy them once in a while and you can see here how this is kind of starting to look just like a mashed potato with all that texture and all that beauty of the skins so to that I'm going to make sure I have my leeks here. I'm going to pull out. See how it kind of got limp. It's not the best. So, I pulled out the rosemary there. A few pieces are okay but what I'm going to also do is once I add in the leeks and any of that residual butter. Remember, it's a good way just to add in the extra melted butter and make sure you get it all in there. I don't like to leave it in there and I don't like even to cut it down for these videos. I want you to see that I'm going to add it in there but I also like to chop a little bit of the fresh rosemary. It kind of gives you those different flavor nuances. You get the hit of that cooked rosemary that just kind of give it that flavor and steepy that butter and garlic but then I also want kind of a good hit of it in the potatoes themselves. So I'm going to chop some up here. Make sure to add it in there. It also adds great color. Look at the beauty of that. This is a great time too to make sure you season the potatoes well. We did not we only season the leeks but we did not season all these potatoes and that's a lot of pounds of potatoes. So potatoes need that salt. We're going to add in some pepper. Just a good fresh grind on it because I want to make sure you taste the pepper. I think pepper and like a good mashed potato. There's nothing like it. So, we're going to add that in there. Kinda start mixing that in again and then, the final component of these that to me just really, it brings all these flavors together with the leeks, the garlic, the rosemary, is of course, fresh parm. Now, this is completely different than the dried stuff and I'm using a thick grater on this but it's going to melt into it but this is a block of parm as opposed to the bottle that has the powdered parm. It's kind of completely different. So, this is actually going to add that delicious kind of salty, funky Parmesan flavor and that's really what I want here and what's great about parm, a little goes a long way. You don't have to use a huge block for it because one, it is pricey. So, you just want to add enough that you really get that flavor. It also add some seasoning, some salt. So, it kind of compliments all the others. Once you get that in there, you kind of stir it around. At this point, we've mashed it really well. You can see that. What we're going to do now though is just take our spatula here and just make sure we mix everything together and we get that parm in there. Now, see as you can the skins while it's kind of an interesting factor it just adds a great texture to it and I think it's kind of pretty so you have this beautiful mashed potato that really is ready to go you could eat it at this point but I think since the holidays and what's great is this can be made and held like I said in the fridge we're going to put it here into a baking dish at that point you could let it cool off and then put it right into your fridge or you could just right away top it with some more fresh cheese put it in the oven and keep it warm and kind of just bake that cheese on top and that's going to just finish this off and make them holiday ready. So, I'm going to finish smoothing these out, putting them in, and we're going to try it soon. I'm just playing 'em out of the oven. So, we put 'em in the pan and then, shredded a little bit of Parmesan cheese on top. Just dramatic effect. This is really just building the lily and you can see as long as they're warm through and they're hot. Everything was cooked and ready. So, you just want to make sure everything kind of goes together. So, I have a little bit of fresh rosemary. It has a sprinkling of green and adds just kind of that festive, delicious fragrance and it kind of what I love is as the potatoes and cheese are warm. It heats up all those elements of the rosemary and you really smell it and that's what I love. So, then, the big thing Someone's gotta taste them. I know. It's a hard job. It is but I got to because they just smell so good. This is what I love. You see all those components. You see the skin but it goes together with the browning of the cheese and the leeks There's nothing to say about these other than like, these are the best holiday potatoes anytime of the year. They're extremely festive because you get the strong hits of rosemary, that Parmesan cheese, the really balanced leeks that almost have a sweetness with the butter, then, that mashed potato which comes out extremely smooth. They're cooked well. The skins kind of cook down to and are soft but add just like a hint of texture which I like. It's a delicious potato and it's one that I think will just go with any type of wonderful meal you're going to around this season. That's just great about these. These can be used really anytime of the year. Imagine these at Easter. Imagine these at other like Thanksgiving holidays anytime. These are your potato to enjoy because they really are that good. So what do I help you do with this? I hope you make potatoes because it's worth it. Especially you get that real delicious potatoes. These are out of a box. They are out of a can. They're not powdered. They're good. I also share this video around. Yes, it helps me a lot but it helps everyone else see good, delicious food is doable and easy to make at home. If I can do it, everyone can do it make the holiday season better to have great food it makes us all happy so share it around check my website Wise Guy. com for this recipe all my other recipes Holiday Central right on there until next time make some potatoes and enjoy them I mean I can tell you're going to enjoy this

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