Recipe by Jennifer Hanson
"I started making these for Thanksgiving one year and we loved them so much, they've made their way into our meals at least a dozen times a year!"
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1 1/2 cups
ground black pepper
I did not use half-n-half. I used warmed evaporated milk only because that was what I had on hand. I also did not use the full amount, I added the milk slowly until the potatoes were the consistancy I was looking for. I also went lighter on the butter because I had used salted butter. Because I had an hour or so until dinner, I spread them in a baking dish and kept them in the warming drawer of my oven until dinner. They didn't break down and the flavor was awesome.
Pretty good, but more like whipped potatoes. These would be better if you just mashed them with a masher instead of turning them into a puree-like consistency with the hand mixer. Other than that, great flavor!
My hubby and son loved it. It was a bit too rich for me, but I will definitely make again.
I just tried this for the first time. It has very good flavor, however the potatoes were nearly soupy, and I only added 3/4 or so of the cream/butter mix. Next time I will cut that to half. I peeled my potatoes as the people I cook for don't like skin, before cooking. And I added some garlic, next time will try some herbs probably =)
One word of advice... Only put in half the butter and half and half mixture, as well as half the salt, then taste. I am so glad I did because it was rich, and plenty salted!! I did use all the sour cream, but it was light sour cream. I also left the skins on. YUM...
* Percent Daily Values are based on a 2,000 calorie diet.
Incredible Red Smashed Potatoes
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 180
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