Super Easy Smashed Potatoes

This is a great and quick side dish and can be made with potatoes you boil or steam on the spot, or with potatoes you cook around a roast or chicken.  They are also handy when you slightly over-cook your potatoes with their jackets on and don't want to admit the mistake!  Turn a mistake into something new I say. These would be good with crisped bacon and some cheese also.  Almost like deconstructed potato skins.



Super Easy Smashed Potatoes

2 lbs. mini white or red potatoes, washed and scrubbed (skins on)
1/3 cup low fat sour cream
1 tablespoon salt
5-6 chives, chopped finely
Salt and pepper to taste

Directions:

Place washed potatoes in a medium sauce pan, and cover.  Add salt to water.  Bring to a boil over high heat, turn down and cook for 15-120 minutes or until they are fork tender.  Drain, and let cool slightly.  Using a fork or potato masher, smash potatoes being sure to retain some form.  They should be rustic looking.  Add sour cream, chives and more salt and pepper as needed.

Serve hot.

Mashed Potatoes with Pancetta and Leeks

For special occasions, such as Christmas, regular boring mashed potatoes will not do.  This recipe is one I have been making for years and years and is and excellent side dish with anything from turkey to rack of lamb.

Mashed Potatoes with Pancetta and Leeks

6-8 Yukon Gold potatoes (about1 per person), peeled and quartered

1/2 cup milk (or cream if you are so inclined)

2 tbsp butter
200 grams sliced pancetta* or 3 bacon slices, chopped
3 tablespoons extra-virgin olive oil
2 cups chopped leeks (white and pale green parts only)

1 tsp fresh thyme

Cook potatoes in pot of boiling salted water until tender, about 20- 30 minutes.

Meanwhile, sauté pancetta in large skillet over medium heat until crisp, 10 minutes. Transfer pancetta to small bowl. Add 1 tablespoon oil to same skillet. Reduce heat to medium-low. Add leeks and thyme; sauté until leeks are tender and have some nice colour, about 10 minutes.

Drain potatoes. Mash until smooth or press through a ricer for super smooth tatties.  Stir in milk and butter.  Then add warm pancetta and leeks. Season with salt and pepper. 

(Can be prepared 2 hours ahead. Let stand at room temperature. Rewarm over low heat before serving.)