2009/08/30

Smashed Potatoes

These potatoes are the sole reason why my backside refused to reduce as quickly as it should have after baby number four. It’s the end of the summer and I am just now able to get back into a size 4. It usually doesn’t take this long, but for the last three babies, I didn’t have someone making gravy (okay incredibly delicious gravy) every other day!

I had a decent mashed potato recipe. (I never take the skins off because red potatoes are my religion and I like the taste of the skins and a little skin never hurt.) However, I got the inspiration to tweak my smashed potatoes when I saw this recipe. I never knew as a young girl growing up in Brooklyn, NY that I would have more in common with a housewife living in the country than my next door neighbor.

Back to the reason why you should be putting a 5 pound bag of red potatoes on your shopping list.

Wash and scrub a 5 pound bag of red potatoes and dump them in a pot of salted boiling water. If the potatoes are not even sizes cut the larger to match the smaller pieces.

After the potatoes pass the fork test (this means that the fork presses easily into your potato with no resistance), drain, return the potatoes back to the pot and start to smash.

Add a stick of salted vegan margarine and mash into the potatoes.

Here is where it gets a little unorthodox! Open that container and get ready to make these potatoes memorable.

Dump in the entire contents of the 8oz container of cream cheese and mash it into the potatoes with the margarine. Yes, if it’s wrong, I don’t wanna be right! I forgot to add a picture of adding the milk so pretend I did and add 1/2 a cup of plain soy milk. At this point you can flavor these however you want. Our good friend Ree adds Lawry’s. I of course, think Spike works well here…