Creamy Smashed Potatoes
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
12 Medium, Peeled Potatoes1/2 Cup Heavy Whipping Cream 2/3 Cup Low Sodium Chicken Broth (Swanson)1/4 Cup Country Crock Light Butter Spread1 Tbsp Ground Black Pepper~~~~~~~~~~~~~~~Large Stock or Soup PotMeasuring CupsMeasuring SpoonA potato smasher, or electric mixerWooden Spoon or Serving spoonButter knife
1. In a large Stock Pot, bring minimally salted water to a boil on high heat.
2. To boiling water add: peeled potatoes. Let boil on high heat until potatoes are fully cooked, are tender in the middle when tested with fork or knife.
**They should be done after about 25 minutes, check often.
3. When potatoes are tender, pour all excess water from the pot into the sink.
4. Turn Stove heat down to Medium, and set pot with drained potatoes on the eye.
5. With a butter knife, chop the potatoes in multiple directions.
6. Chop potatoes into little pieces; Leave no large chunks of potato.
7. Add: Chicken Broth and Butter to potatoes.
8. With a potato smasher or hand mixer, gently mix all ingredient together.
9. Add: Heavy Whipping Cream SLOWLY, constantly mixing with a large mixing spoon until combined.
10. Add: Black Pepper and Continue mixing the potatoes with potato smasher or electric hand mixer until they are creamy and fluffy! (about 8 minutes)
Makes about 12, 1/2 Cup Servings!
Serving Size: Makes 12, 1/2 Cup (4oz) Servings
Number of Servings: 12
Recipe submitted by SparkPeople user GALACTICSPARKLE.
2. To boiling water add: peeled potatoes. Let boil on high heat until potatoes are fully cooked, are tender in the middle when tested with fork or knife.
**They should be done after about 25 minutes, check often.
3. When potatoes are tender, pour all excess water from the pot into the sink.
4. Turn Stove heat down to Medium, and set pot with drained potatoes on the eye.
5. With a butter knife, chop the potatoes in multiple directions.
6. Chop potatoes into little pieces; Leave no large chunks of potato.
7. Add: Chicken Broth and Butter to potatoes.
8. With a potato smasher or hand mixer, gently mix all ingredient together.
9. Add: Heavy Whipping Cream SLOWLY, constantly mixing with a large mixing spoon until combined.
10. Add: Black Pepper and Continue mixing the potatoes with potato smasher or electric hand mixer until they are creamy and fluffy! (about 8 minutes)
Makes about 12, 1/2 Cup Servings!
Serving Size: Makes 12, 1/2 Cup (4oz) Servings
Number of Servings: 12
Recipe submitted by SparkPeople user GALACTICSPARKLE.
Nutritional Info Amount Per Serving
- Calories: 171.4
- Total Fat: 5.0 g
- Cholesterol: 13.3 mg
- Sodium: 64.9 mg
- Total Carbs: 28.6 g
- Dietary Fiber: 2.3 g
- Protein: 3.5 g
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