Sunday, November 05, 2006

Smashed Potatoes with Add-Ins

From Food Network Kitchens Making It Easy

2 pounds medium red-skinned potatoes, scrubbed
2 whole garlic cloves (optional)
1 sprig fresh thyme or rosemary (optional)
1/2 C chicken broth or 3/4 C milk
2 Tbsp extra-virgin olive oil or unsalted butter
2 tsp kosher salt, plus additional for salting water
freshly grated nutmeg
freshly ground black pepper

Put the potatoes, garlic, and herbs, if using, in a medium saucepan, cover with cold water, and season liberally with salt. Bring to a simmer over medium heat and cook until the potatoes are very tender, about 20 minutes. Drain and discard the herb sprig, if using.

Heat the chicken broth or milk in a microwave-safe bowl in the microwave until hot, about 1 minute. With a potato masher or large fork, smash the potatoes into a chunky puree, adding the hot liquid as you do. Stir in the olive oil or butter and season with the 2 teaspoons salt, nutmeg, and pepper to taste.

**If using olive oil, use chicken broth as liquid. If using butter, opt for the milk.

For broth based potatoes:
1 Tbs chipotle chiles en adobo
1/3 to 1/2 C baba ghanoush or hummus
1/3 to 1/2 C onion jam
1/4 to 1/3 C truffle oil or other flavored oil (omit olive oil)
2-4 scallions, finely chopped

For these, omit olive oil and add a couple more tablespoons broth:
1/2 C pesto
1/2 C sun-dried tomato tapenade
1/3 C artichoke tapenade

For milk-based potatoes:
Crumbled bacon
2-3 Tbsp chopped fresh rosemary or thyme
2 Tbs horseradish mixed with 2 Tbsp sour cream
1/2 to 1/3 C crumbled blue cheese
2/3 C freshly grated Parmesan cheese

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