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Plenty of Potatoes: Cheddar and chive smashed potatoes with crispy topping

Plenty of Potatoes: Cheddar and chive smashed potatoes with crispy topping

Yield: 6 servings

Ingredients

2 pounds small Yukon potatoes

2 teaspoons salt

1 tablespoon unsalted butter

3 garlic cloves, minced

3/4 cup whole milk

1/2 teaspoon salt

1/8 teaspoon ground black pepper

4 ounces sharp Cheddar cheese, shredded

1/2 cup sour cream

1/4 cup fresh chives, snipped

1 cup panko breadcrumbs

1/4 cup grated Romano cheese

3 tablespoons olive oil

Method of Preparation

1. Add potatoes to a 4-quart stockpot and cover with water by 1 inch. Add salt, cover and bring to a boil. Reduce heat to medium; cook potatoes, partially covered, 30 minutes or until tender.

2. Meanwhile, in 2-quart saucepan, melt butter over medium heat. Add garlic and cook one minute or until golden. Stir in milk, cook one minute. Remove from heat; set aside.

3. Drain potatoes. Return to pot. Add milk mixture, salt and pepper. With potato masher, mash until smooth. Stir in Cheddar, sour cream, and chives.

4. In a small bowl, toss breadcrumbs, Romano cheese and olive oil to combine

5. Sprinkle potatoes with crumb topping and lightly brown under the broiled section of the oven.

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