SMASHD TUBERS
Whenever I make my Smashd Tubers I go into a PTSD-like flashback to my first attempt at making this recipe; which started out with me smugly thinking a quick steam in a pan of salted, shallow water for 25 minutes covered was going to make the perfect, tender potato. A pierce with a paring knife, and a false sense of righteousness resulted in, not one, but two spuds going airborne from kitchen to living room upon taking a masher to these still-hardened nubs. This comedy of errors didn't waiver my will, however, and through modern science (a microwave) this recipe makes for a quick and easy side...or entree (don't think I haven't).
PREP / COOK TIME: 30 Minutes
Makes 2 – 3 Servings
INGREDIENTS
1 Lbs – Small Yukon Gold Potatoes
¼ Cup – Water
1 Tsp – Kosher Salt
2 Tbs – Unsalted Butter
¼ Cup – Crèma Mexicana, or Crème Fraiche
¼ Cup – Mayonnaise
2 Tbs – Prepared Horseradish
1 Clove – Garlic, Peeled and Grated
1 Tsp – Fresh Lemon Juice
2 Tsp – Coarse Black Pepper
2 Stalks – Scallions, Stems and Leaves, Chopped
(NOTE: I prefer Mexican crèma over crème fraiche because it’s tangier and compliments the richness of the Yukon golds.)
THE NITTY GRITTY
Place potatoes in a microwavable bowl and cover with cling film; microwave potatoes on high for 5 – 6 minutes. Carefully remove film from bowl and stir gently; microwave for another 5 – 6 minutes, or till potatoes are firm, but tender—pierce with a small knife to check for doneness.
While that’s happening, prepare sauce by whisking together Mexican crèma, mayo, horseradish, garlic, lemon juice and 1 tsp black pepper in a medium bowl till blended smooth. Set aside in fridge till potatoes are done.
In a large non-stick pan, warm butter at medium high heat. Arrange cooked potatoes in pan; using a potato masher or the back of a fork, smash potatoes till flattened, but still holds their shape. Cook each side for about 2 – 3 minutes, or till potatoes are slightly crisp and golden; season with remaining tsp of black pepper.
Serve potatoes with a generous spoonful of sauce; garnish with scallions, or your favorite fresh herbs. I love serving this stem tuberous side with steak, or London broil, pan-roasted chicken breast, or even salmon…or, as a main course.
Enjoy!
FEBRUARY 18, 2019
