Comfort Food: Smashed Potatoes
As promised, here is the recipe for the smashed potatoes.
It always a great idea to eat your potatoes with their skins intact because the skin contains all of the vitamins and minerals found in the root vegetable.
My preference for this recipe is to use the small roaster potatoes that look like large baking potatoes, only smaller. However, any starchy potato will work well. I choose to add spinach because it boosts the amount of vegetables in your meal, adds colour and flavour and, smothered in butter, salt and mashed potatoes, your finicky eaters won’t even notice the green stuff!
Recipe: Smashed Potatoes
- 5 lbs of potatoes
- Water
- Salt
- 1/2 cup of milk
- 1/4 cup of butter
- 1 lb. of fresh baby spinach
- Seasoning Salt, to taste
Instructions
In a large pot, cover the potatoes with water and add 1 tbsp. of salt. Bring the pot to a boil and simmer the potatoes until they are tender; approx. 20 minutes. Once they are tender, strain off the water and smash them using a potato masher. Add the milk, butter and spinach and stir well. Season to taste with Seasoning Salt and serve.
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