Rachael Ray's Smashed Potatoes are a culinary delight renowned for their crispy exterior, fluffy interior, and addictive flavor. This delectable dish is a versatile side that complements various main courses, from grilled meats to roasted vegetables. Whether you're a seasoned home cook or a novice in the kitchen, preparing Rachael Ray's Smashed Potatoes is an easy and rewarding experience. With just a few simple ingredients and a bit of technique, you can recreate this restaurant-quality side dish in the comfort of your own home.
Here are our top 7 tried and tested recipes!
RACHAEL'S CRISPY SQUISHED POTATOES
'Thank you, Jacques Pepin, for coming up with the concept of squished potatoes.' -- Rach
Provided by Rachael Ray
Number Of Ingredients 8
Steps:
- Boil potatoes to just tender in salted water, then drain and cool
- Squish with bottom of a juice glass and coat in melted butter, salt and pepper
- Roast until very crispy and deep golden
- Garnish with herbs of choice, such as chives, dill, and/or parsley
CHEESY SMASHED POTATOES
Age group: 12 to 16 years Skill level: intermediate
Provided by Rachael Ray : Food Network
Categories side-dish
Time 17m
Yield 4 servings
Number Of Ingredients 5
Steps:
- Cut potatoes in half and place in a pot. Cover with water and bring to a boil. Work on other dishes while you are waiting for the water to boil.
- When water boils, add the potatoes and some salt, 2 big pinches, and boil for 10 minutes or until tender. Drain and return potatoes to the hot pot. Smash potatoes with masher and combine with sour cream and cheese. When cheese melts into potatoes, add chives and salt and pepper and re-smash. Taste the potatoes and adjust seasonings.
SMASHED POTATOES AND CREAM CHEESE
Provided by Rachael Ray : Food Network
Categories side-dish
Time 30m
Yield 6 servings
Number Of Ingredients 5
Steps:
- Boil potatoes until tender, 15 minutes. While the water boils and when the potatoes are cooking, you can be working on the meatloaf recipe.
- When the potatoes are tender, drain them and return them to the hot pot to let them dry out a bit. Mash potatoes with half-and-half or milk using a potato masher. Add in the cream cheese and smash until the cheese melts into the potatoes. Then add chives and scallions and season with salt and pepper, to your taste.
RACHAEL RAY'S SMASHED POTATOES
I found this recipe on foodnetwork.com. After making these for my BF i was convinced that these are the way to go! We both loved them, and couldn't get enough! Next time I am going to try the chive cream cheese in this...
Provided by cookandcookagain
Categories Potato
Time 40m
Yield 6 , 6 serving(s)
Number Of Ingredients 5
Steps:
- Boil potatoes until tender, 15 minutes. While the water boils and when the potatoes are cooking, chop or snip the chives or scallions.
- When the potatoes are tender, drain them and return them to the hot pot to let them dry out a bit.
- Mash potatoes with half-and-half or milk using a potato masher.
- Add in the cream cheese and smash until the cheese melts into the potatoes.
- Add chives or scallions.
- Season with salt and pepper, to your taste.
Nutrition Facts : Calories 322.7, Fat 15.7, SaturatedFat 9.8, Cholesterol 49, Sodium 127.7, Carbohydrate 40, Fiber 3.4, Sugar 1.8, Protein 7
PESTO MASHED POTATOES
Provided by Rachael Ray : Food Network
Categories side-dish
Time 20m
Yield 4 servings
Number Of Ingredients 4
Steps:
- Cut larger potatoes in half and leave small potatoes whole. Cover potatoes with water and bring water to a boil. Add salt and cook until potatoes are tender 10 to 12 minutes. Drain potatoes and return them to hot pot. Add broth or stock and smash the potatoes up. Add pesto and smash to desired consistency. Serve while hot.
GINGER FLANK STEAK WITH WASABI SMASHED POTATOES
Provided by Rachael Ray : Food Network
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Preheat a grill pan or indoor/outdoor grill to high.
- Combine ginger, tamari, lime juice, oil and grill seasoning in a large sealable plastic bag. Add meat to marinade and coat evenly. Let stand 10 minutes then grill meat 6 to 7 minutes on each side.
- Place potatoes in a pot and cover with water. Bring to a boil, salt the potatoes and cook until tender, 10 to 12 minutes. Drain potatoes and add them back to the hot pot. Smash the potatoes with a masher to desired consistency with the cream and wasabi. Adjust salt, to taste.
- While potatoes and meat cook, finely chop the scallions together with cilantro and lime zest.
- Let meat rest 5 minutes then thinly slice on an angle against the grain. Serve meat on mash potato mounds with a garnish with a generous sprinkling of the chopped scallion-cilantro-lime zest.
MEATLOAF PATTIES, SMASHED POTATOES, AND PAN GRAVY
Provided by Rachael Ray : Food Network
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 21
Steps:
- Place meat in a large mixing bowl and create a well in the center of the meat. Fill the well with the bread cubes and dampen them with a splash of milk. Pour 1 beaten egg over bread and add seasoning or salt and pepper, allspice, tomato paste and onion to the bowl.
- Combine the meat, bread and grill seasoning or salt and pepper and form mixture into 4 large oval patties 3/4-inch thick. Pan fry meatloaf patties in a nonstick skillet over medium high heat 7 minutes on each side under a loose tin foil tent. The tent will reflect heat and allow the steam to escape the pan.
- Cover the quartered, red-skinned potatoes in water in a medium saucepan. Bring water to a boil and cook potatoes 10 minutes or until fork tender. Turn heat under pan off; drain potatoes and return to hot pan and warm stovetop to dry potatoes out. Add butter, sour cream, scallions, and milk to potatoes and smash to your desired consistency. Season potatoes with salt, to taste.
- Remove meat loaf patties to a platter and return pan to heat. Reduce heat to medium and add butter and onion to your skillet. Cook the onion 2 minutes and sprinkle pan with flour. Cook flour 1 minute and whisk in 1 cup beef stock. Bring broth to a bubble. If gravy is too thick, thin with additional stock. Stir in condiments and remove gravy from heat.
- Slice meatloaf patties and drizzle with gravy. Pile smashed potatoes along side and make a well in the center for sour cream or gravy. Serve meatloaf and smashed potatoes with baby carrots, or with a tossed salad dressed with oil and vinegar.
Tips:
- For the best results, use Yukon Gold or Russet potatoes, as they have a high starch content and will mash easily.
- Prick the potatoes with a fork before boiling. This will help them cook more evenly.
- Boil the potatoes until they are fork-tender. You should be able to easily pierce them with a fork.
- Drain the potatoes and let them cool slightly before mashing them. This will prevent them from becoming gluey.
- Use a potato masher or ricer to mash the potatoes. Avoid using a blender or food processor, as this will make them too smooth.
- Add butter, milk, and sour cream to the potatoes and mash until they are smooth and creamy.
- Season the potatoes with salt, pepper, and garlic powder to taste.
- For a cheesy variation, add shredded cheddar or Parmesan cheese to the potatoes.
- For a crispy topping, sprinkle the potatoes with Panko breadcrumbs or grated Parmesan cheese before baking.
- Serve the potatoes immediately with your favorite main course.
Conclusion:
Rachael Ray's smashed potatoes are a delicious and easy-to-make side dish that is perfect for any occasion. With a few simple ingredients and a little bit of time, you can create a flavorful and hearty dish that will be a hit with everyone at the table. Whether you prefer them plain or loaded with cheese and bacon, these smashed potatoes are sure to become a favorite in your household. Give them a try the next time you're looking for a quick and easy side dish that is both delicious and satisfying.
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