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Prep Time: 20 Minutes Cook Time: 25 Minutes |
Ready In: 45 Minutes Servings: 6 |
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Courtesy of Pioneer Woman, who got the recipe courtesy of Trish! I have made these several times now and the most important thing is to be sure to boil your potatoes all the way so they smash easily. I recently tried them using Golden Baby Dutch potatoes and they were absolutely delicious. Baby Dutch potatoes are super super creamy, so if you don't like that texture, I wouldn't recommend them. They are yummy using red potatoes too. You can't go wrong with this one! I also use olive oil spray on the tops rather than drizzling, just to cut down the fat content. Ingredients:
8 new potatoes (or any small potatoes) |
olive oil, for drizzling |
kosher salt, to taste |
black pepper, to taste |
rosemary (or any desired herb) |
Directions:
1. Boil potatoes in salted water until fork tender. (This is very important! They must be very tender.).
2. Drizzle sheet pan generously with olive oil.
3. Place tender potatoes on sheet pan, leaving plenty of room between each potato.
4. With a potato masher, gently press down each potato until it slightly mashes, rotate the masher 90 degrees and mash again. (One reviewer suggested using the bottom of a glass for this step. I tried it, and it works MUCH better than the masher.).
5. Brush tops of mashed potatoes with olive oil.
6. Sprinkle with salt, pepper and herbs.
7. Bake in 450 degree oven for 20-25 minutes or until golden brown.
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