The marriage between Baked Potatoes and Mashed Potatoes: SMASHED Potatoes! Deliciously different and the perfect side dish for any meal!
I wonder how many Minnesotans were prescribed antidepressants this winter. Not one typically prone to depression, I feel myself sinking into the bowels of seasonal sadness. This winter has been rough! Snow, COLD, grey days, being cooped up indoors, repeat, repeat, repeat. There are, however, good sides to this time of year. I get to spend all kinds of time with my lovies. I get to focus more on my website and other projects. I have ample opportunity to make food, eat and eat some more. And then some more. My thighs are slowly growing, despite my diligence at the gym. Come on, spring! My soul needs some warm weather. So do my thighs.
We ate these scrumptious little potatoes with my Best Ever Meatloaf I made a few weeks ago. I LOVED THEM. I really really loved them. I can't believe I've lived my life without them thus far. I sneaked in a jalapeño pepper, but feel free to omit that. Enjoy! And if you live somewhere warm, would you please invite me to your house?
You'll need to boil 9 baby reds before starting. About 20 minutes will do, or until a fork can be easily inserted into the centers. Place the cute little potatoes on a rimmed parchment-lined, olive oil-drizzled baking sheet.
Using a fork, go ahead and smash those little reds. Be gentle. But be firm. Kind of like the way I have to be with my boys. Gentle but not too gentle. Firm but not too firm.
Combine the following in a medium bowl:
Drizzle some olive oil into the bowl.
It should look something like this after stirring.
Spoon that delicious mixture over the tops of the gently-yet-firmly-smashed potatoes.
Bake at 350 degrees for 30 minutes!
Serve with meatloaf and a veggie!