March 21, 2012

Cheesy Smashed Red Potatoes

NO MORE MIDTERMS EVER!!!!  I still have one last bout of take homes for finals, but I am so happy to be done!  To celebrate, I had a little fun at Trader Joe's and Target then came home to cook up a STORM and clean up the mess that exam weeks always leave behind.  It felt so incredible to be domestic and not be at a computer!  I broke down a chicken, made stock, put together a marinade for the chicken pieces, sauteed up some green beans in my homemade butter, and made amazing smashed potatoes with Irish cheddar.

This was something I had wanted to do last week for St Patricks Day.  I was hunting for buttermilk for the soda bread and saw the (reduced price) spread of Irish cheddar and knew I had to play with it!  Irish cheddar is more mild than the typical sharp cheddar, with almost a sweet undertone.  Baby red potatoes, with their slightly spicy skins, were a great compliment to the muted cheese.  However, this would also be delicious with any other melty cheese!  Remember to bring your potatoes and water to boil together to ensure even cooking of the potatoes.  The spuds are done when a fork easily slides out after being pierced.  Smash while the potatoes are still hot so the cheese will melt, seasoning after adding in the salty cheese.
Cheesy Smashed Red Potatoes
1 box of baby red potatoes
3 oz of Irish Cheddar
2 tablespoons half and half
salt and pepper to taste

In a sauce pan, add the potatoes and cover with COLD water.  Bring to a boil and cook until a fork easily slides out after being pierced.

Drain and add to a large bowl.  Grate your cheese and add it to the hot potatoes.  Begin to smash with a potato masher.

Add the half and half after you have broken up most of the larger pieces to bring the smash together.  If the potatoes look dry, add a little more liquid.  Taste and season for salt and pepper.  

Don't go too crazy over smashing, different sized pieces add to its charm.  Enjoy!

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