Southwestern Smashed Potatoes

My family’s ability to consume vast amounts of potatoes should allow us to be featured in the Guinness Book of World Records.

It isn’t so much that the family gets bored with the same old potatoes day after day.. I do. I hate cooking the same thing more than once. In fact I am pretty sure that I did not repeat a meal for at least the first ten years of my marriage. After that I got lazy.

I was always taught to eat the whole potato, including skins. This is great IF you are buying organic, but if you aren’t you may want to go ahead and peel.

I like to use an old fashioned potato masher for smashed potatoes. I like the rustic look, the texture, and the sheer coolness of using the potato masher that my grandmother did. You can whip them if you like but the potato masher is great fun.

These potatoes are spicy and cheesy with the addition of Pepper Jack and Cheddar cheeses. Easy to do, and awesome with almost any meat.

Or at midnight, straight from the fridge with a spoon…not that I know anyone that would do that…

Southwestern Smashed Potatoes

• 1/4 lb chorizo, cooked…optional
• 1 onion, peeled and chopped
• 1 clove garlic, peeled and chopped
• 3 lbs potatoes- peel russets, if using the red potatoes leave the skin on and just scrub well
• 1 cup sour cream
• 1/3 cup half and half- simmering hot
• 1 stick unsalted butter
• 1 cups grated sharp cheddar
• 1 cup grated Pepper Jack
• Salt and pepper to taste

1. Boil potatoes in water to cover until tender.  Drain. Place in a large bowl.
2. Saute onion and garlic in a little olive oil until tender. Add to potatoes
3. Add sour cream,  half and half cream, butter, and  the cheese.  Mash with a potato masher until fluffy and cheese melts.  Stir in the chorizo if you have opted to add it.
4. Serve hot

Serves 6-8

image:marye audet