There are a number of versions of this floating around the food blogs; I decided it was time to try them. There’s also an interesting version in Ree Drummond’s latest cookbook, “Food From My Frontier.” Her wildly popular blog is The Pioneer Woman Cooks: http://thepioneerwoman.com/cooking/ I used Ree’s instructions for her Crash Hot Potatoes, but changed the ingredients. These make any meal seem special and they’re so easy to do.
4 smallish Yukon gold potatoes
2 TBS olive oil
black pepper to taste
1-2 tsp Italian seasonings
4 TBS Five Cheese Italian blend, shredded
Preheat oven to 450 degrees.
Wash and scrub the potatoes.
Put them in a pan and cover with water.
Boil about 20 minutes or until done.
Place on a baking sheet covered in aluminum foil or sprayed with baking spray.
Use a potato masher to GENTLY mash each potato.
Sprinkle with salt and pepper.
Drizzle oil on each potato.
Sprinkle Italian seasoning on each.
Sprinkle on shredded cheese.
Bake about 20 minutes until golden brown and crunchy.
Smashed potatoes are an interesting twist on two old favorites- mashed and twice baked potatoes. The flavors are wonderful and versatile.