How do you like your potatoes?

Fureverywhere, I believe recipe is creamed peas and potatoes. You can probably Google it and find it on allrecipes or other recipe sites.
 

We usually buy Yukon Gold potatoes. We slice them and saute them in olive oil with some seasonings. They're browned on the outside and tender on the inside. We just had some tonight with oven grilled Norwiegan Salmon fillet. Also like them just boiled and cut up with some butter, Smart Balance Spread or light olive oil and seasoning (chives/parsley). Always loved mashed with lots of butter and even used heavy cream sometimes on holidays, but trying to eat healthier now (more or less). :)
 

Baked, then cut lengthwise, filling scooped out. Mash, add cooked broccoli, salt, pepper, butter, grated sharp cheese, green onion. Fill potato halves, cover with more grated cheese. Put on cookie sheet in 350 oven for 10-15 min until hot. Mmmmmm.
 
One picture is worth 1k words...

smashed-red-potatoes-lg.jpg


Ingredients



  • 2 lbs. small red potatoes (1 to 1 1/2 inches in diameter)
  • 3 tablespoons butter
  • 3 cloves garlic, minced
  • 1 tablespoon fresh thyme leaves (without stems)
  • 3 tablespoons olive oil
  • salt and pepper to taste

Directions


Preheat oven to 500° F.

Rinse and gently scrub potatoes. Place potatoes on a rimmed baking sheet. Pour 3/4 cup water into the baking sheet and tightly cover with aluminum foil. Bake for 30 minutes or until potatoes poke easily through the aluminum foil with with a sharp pointed knife or tines of a fork. Remove aluminum foil and blot any remaining water in pan dry with a paper towel.

While potatoes are cooling, melt butter in a sauce pan. As soon as butter has melted, add garlic and sauté until light golden brown (about 1 minute). Remove from heat and stir in thyme.

Drizzle oil over the potatoes, rolling the potatoes to coat. Evenly space potatoes on baking sheet. Using another baking sheet, press down firmly over potatoes, flattening potatoes until they are 3/8 to 1/2-inch thick (alternatively, a potato masher or flat bottom of a drinking glass may be used, smashing one potato at a time). (Tip: To make potatoes smash more evenly, using a small pointed knife (such as a paring knife or steak knife), poke about 4-5 small vertical slits around sides of potatoes before smashing.)

Spoon butter, garlic and thyme mixture over potatoes. Season to taste with salt and pepper. Return potatoes to oven (uncovered) and bake for another 5-10 minutes or just until potatoes and garlic are lightly browned (be careful not to burn garlic). Serve immediately
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