103 chive smashed potatoes Recipes

minced garlic, olive oil, gourmet baby red potatoes, light cream, butter, chives, salt & pepper (coarse & fresh ground pepper are best)

red potatoes, unpeeled and scrubbed (about 2 inches in diameter), salt, bay leaf, butter (melted and warm ), cream cheese, at room temperature (4 oz), ground black pepper, fresh chives, chopped (optional)

new potatoes, quartered, butter) cubed, salt, heavy cream, crispy bacon, chopped, sour cream, snipped fresh chives

red creamer potatoes, washed, milk, butter, sour cream, chives

quartered yukon gold potatoes, whole milk, minced fresh chives, dijon mustard, butter, salt, freshly ground black pepper

unpeeled yukon gold potatoes (about 16), scrubbed, garlic cloves, peeled, extra-virgin olive oil, butter, sour cream, chopped fresh chives

redskin potatoes, quartered, garlic, minced, olive oil, salt, water, spreadable cream cheese with chives and onions, milk

red new potatoes, fresh garlic minced or 1 lg. tbsp prepared minced garlic, salt and pepper to taste, splash of milk or half and half, butter or margarine, chopped chives (optional)

baking potatoes, peeled and cut into 1-inch pieces, reduced-fat sour cream, low-fat milk, minced fresh chives, salt, freshly ground black pepper

baking potatoes, peeled , and cut into 1 inch pieces, reduced- fat sour cream, low-fat milk, minced fresh chives, salt, black pepper, shredded reduced fat-free sharp cheddar cheese , divided into the 4 potatoes, center-cut bacon, cooked and crumbled

new potatoes or baby yukon gold potatoes, sour cream, butter, par cooked bacon , crisped in microwave and chopped (recommended: ready crisp), salt and pepper, store bought apple sauce, whole berry cranberry sauce, whole grain bread, butter, extra-virgin olive oil , 1 turn of the pan, maple sausage , bulk or removed from large link casing, onion, chopped, celery ribs, chopped, poultry seasoning, salt and pepper, chicken stock or turkey broth, butter, all-purpose flour, chicken stock or turkey broth, poultry seasoning, salt, a few grinds black pepper, turkey breast meat : roasted turkey breast or thick-cut deli turkey, whole grain bread, chopped flat-leaf parsley or chopped chives, for garnish

heads garlic, extra-virgin olive oil, dry white wine, salt, pepper, yukon gold potatoes , scrubbed and cut into 1-inch chunks, chopped chives

yukon gold potatoes, garlic cloves, peeled, kosher salt, milk, sour cream, grated cheddar, panko bread crumbs, grated parmigiano-reggiano, cayenne pepper, chives

red bliss potatoes (skin on ), salt, bay leaf, melted butter, cream cheese, pepper, chives

red potatoes , scrubbed clean, garlic , smashed, freshly shredded parmesan cheese, butter or 2 tbsp margarine, milk, chopped parsley or chives

peeled yukon gold potatoes, garlic, peeled and smashed, dried chives, milk, salted water for boiling potatoes, butter

russet potatoes, peeled and chunked, 3 large potatoes, salt and pepper, half-and-half or cream , eyeball it, garlic and herb cheese (recommended: boursin), chopped chives or, 2 scallions, thinly sliced, ground beef sirloin, worcestershire sauce , eyeball it, onion, finely chopped, steak seasoning blend (recommended : montreal seasoning by mccormick) or, coarse salt and pepper, extra-virgin olive oil , 3 tbsp, 3 turns of the pan, crimini or baby portobellos, sliced, shiitake mushrooms, chopped, butter, all-purpose flour, beef stock, frozen chopped spinach , 10 oz, defrosted in microwave, butter , cut into pieces, heavy cream

pressure-cooker smashed red potatoes with garlic and chives, smashed potatoes are the rustic version of creamy , smooth-textured mashed potatoes. they have the same great flavor, but with a fraction of the work, since the potatoes don tsp need to be peeled. could we make our favorite version of smashed potatoes even faster in a pressure cooker here s what we discovered, cook the potatoes with garlic cloves and a bay leaf in a minimum of salted water over high pressure. drain the potatoes, and then return them to the pot and cook them briefly over medium heat to evaporate any extra moisture. the goal is to have the potatoes as dry as possible prior to adding the butter and cream., make sure to melt the butter before adding it to the potatoes for the silkiest texture.